This is a zesty, satisfying dish that is perfect for weeknights and only takes about 30 minutes tops to cook. I found some amazing Tuscan lemons at Whole Foods. They are sour and sweet! So I decided they'd be perfect for our Picatta recipe.
Here's what you need:
4 pounded boneless skinless chicken breasts.
1/2 cup flour for light dredging
1 lemon zest and juice from the lemon, slice half of it into slices.
3 garlic cloves, minced
2 tbs capers
3 leaves of kale, chopped into strips.
1 cup Italian white wine like a Pinot Grigio
1.5 cups low sodium chicken stock, plus one packet Swanson's flavor boost.
2 tbs chopped Italian Parsley
3 servings of high fiber linguine, such as Barilla.
red pepper flakes.
In a large pot, start boiling salted water for the pasta.
Dredge the chicken lightly in flour (I added a dash of dried basil to the flour).
In a large, flat frying pan on medium high, heat enough canola or grape seed oil to lightly coat the bottom of the pan. When the oil is shimmering and looks like the ripples of sand in a wind blown desert, add the chicken pieces, being sure not to crowd the pan. You may need to do this in batches if you don't have a big pan.
Brown the chicken on both sides until golden- about 4 minutes each side. Place on a side dish.
Meanwhile, add stock, Swanson's flavor boost and wine to the pan and deglaze all the yummy chicken bits. Bring to a simmer, add the garlic, capers, kale, parsley and pepper flakes. Throw the pasta in the pot and cook until very al dente, about 6 minutes. Reduce the pan sauce about 2 minutes, then add the chicken. Lightly simmer.
When pasta is ready, add it to the pan with a little of the boiling water and mix it all in and stir about a minute. Serve on warmed plates.
Sorry the picture isn't the best, but I couldn't wait to tuck into my dinner!!