This probably isn’t a classic Chicken Piccata with the addition of garlic and basil, but it’s close. I combined it with Linguine for this meal but it stands alone nicely.
- Boneless Chicken Cutlets
- 3 Lemons
- 5-6 Garlic Cloves
- 3-4 Tablespoons Butter
- 1 Cup or so White Wine
- 1/4 Cup or so Flour
- Fresh Basil
- Linguine or Spaghetti
Put a pot of water on for the pasta then zest the lemons.
Squeeze the lemons.
Mince the garlic.
Melt the butter over medium-high heat, just until it starts to bubble and brown.
Add the chicken and season with salt and pepper.
Sprinkle the garlic over the chicken. Don’t forget to get the pasta boiling soon.
Once the bottom side of the chicken is nice and brown, turn it over. Cook for a few minutes, until it’s once again browning.
Sprinkle with flour.
Stir and flip the chicken until it’s well coated with flour and the flour is mostly absorbed by the butter.
Add the wine and lemon juice. Stir it in, scraping up the browned bits from the bottom of the pan. Reduce heat to medium low.
Sprinkle the chicken with the lemon zest.
Add a few torn basil leaves and cook a few more minutes over low heat, until the chicken is done.
When the linguine is done, drain it and add it to the saute pan with the chicken. Toss it all together. Reserve a bit of the pasta cooking water.
Add a bit of the pasta water so it’s not too dry.
Serve with Parmesan if you like.