Lemony Chicken Tender Piccata
with Capers and Linguine
In tonight's take on a classic piccata, chicken tenders are floured and pan-fried until deliciously golden, then draped in a silky sauce peppered with briny capers and hints of tart lemon. You'll be licking the bowl clean to catch every last drop!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
170 g
Linguine
(Contains Wheat)
30 g
Capers
1 unit
Lemon
1 unit
Chicken Broth Concentrate
4 tbsp
White Cooking Wine
(Contains Sulphites)
4 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Garlic, cloves
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1 cup pasta water (dbl for 4 ppl), then drain linguine.
While water come to a boil, peel, then mince or grate garlic. Roughly chop spinach. Zest, then juice lemon. Add capers to a small bowl, then pour over hot water. Stir to combine, then leave to soak, 2 min. Once soaked, drain, then rinse capers.
Pat chicken dry with paper towels, then season with 1/4 tsp salt (dbl for 4 ppl) and pepper. Add half the flour to a shallow dish. Add chicken to flour mixture, then toss to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch!) Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Add cooking wine and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add remaining flour. Cook, stirring constantly, until a paste forms, 1 min. Add capers, broth concentrate and reserved pasta water. Bring to a boil. Once boiling, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 2-3 min. Return chicken to the pan with sauce. Cook, stirring often, until chicken is coated with sauce, 1 min. Remove from heat.
While sauce thickens, add 1 tbsp butter (dbl for 4 ppl) to the same large pot (from step 1) over medium-high and swirl to melt. Add remaining garlic. Cook, stirring constantly, until fragrant, 1 min. Add linguine and spinach. Cook, tossing often, until spinach is wilted, 1 min. Add lemon zest. Season with salt and pepper, then toss to combine.
Add 1 tbsp lemon juice (dbl for 4 ppl) to the pan with chicken. Season with salt and pepper, to taste, then toss to combine. Divide linguine between plates. Top with chicken, then spoon over any remaining sauce from the pan.
