Chicken Piccata with Linguine

Prep time
10min
Cook time
20min
Serves
4

In under 30 minutes, you can have a fresh summery meal, the lemon and salty capers create a silky smooth, piquant flavour.

Ingredients:

  • 4 Southern Fried crumbed chicken thighs
  • 1 lemon, half thinly sliced half juiced
  • 1 Tbsp (15ml) olive oil
  • 1 shallot or onion, sliced
  • 1 cup (250ml) chicken stock
  • 2 Tbsp (30ml) butter
  • 4 tsp (20ml) capers, drained
  • Parsley, coarsely chopped for serving
  • To serve 360g cooked spaghetti or linguine

Method:

  1. Preheat the oven to 180°C and bake chicken thighs for 10 minutes.
  2. Caramelise the lemon slices in a dry pan until golden, remove from pan.
  3. On a low heat, sauté onion with olive oil for 3 - 5 minutes.
  4. Add chicken stock, butter, capers and lemon juice to the pan and mix.
  5. Nestle chicken pieces in pan juices, bone side down and cook in the oven for 10 minutes until chicken is done.
  6. Serve chicken and juices over fresh pasta and a generous sprinkling of parsley.