4 to 5 pieces of chicken breasts
Flour for dredging chicken
1 cup diced onions
2 ½ cups button mushrooms, sliced
¼ cup garlic, crushed
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¼ cup imported capers
2 tablespoons butter, unsalted
1 cup white wine (Pinot Grigio)
1 cup heavy cream
Salt & pepper to taste
3 cups linguine, cooked al dente


1. Heat oil in large sauté pan.
2. Dredge chicken breast pieces in flour and brown in sauté pan.
3. Add mushrooms to pan and cook while stirring over heat with chicken until they “sweat out” their water.
4. Add onions and also cook while stirring over heat with chicken and mushrooms until they “sweat out” their water.
5. Add wine and reduce (alcohol may flame in pan as it evaporates).
6. Add garlic and capers, stirring into mixture.
7. Allow pan to reduce one to two minutes, add lemon juice, and then cream and reduce another three minutes.
8. Near end of reduction, add butter to thicken the sauce.
9. Add cooked pasta to mixture and plate into pasta bowls. Garnish with chopped parsley and/or lemon wedge if desired.

Recipe courtesy of the Seaport Grille, 2009.

If you are looking for a recipe that is easy to prepare, economical and delicious then this variation on the famous Italian dish may be for you. Picatta is based on an Italian recipe that is usually made with veal. The chicken is sliced into a thin, flat piece, dredged in flour and sautéed with the mushrooms, onions, capers, wine, cream and other ingredients until thickened. Here it is served with pasta but it can also be served with another starch such as rice.

Chicken Picatta with Linguine
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