Linguine With Lemony Chicken

Linguine With Lemony Chicken
4.5 from 2 ratings
Zesty lemon, lively white wine, piquant capers and aromatic fresh basil step this classic pairing of linguine and chicken up a notch. This recipe by Joe Gray appeared in the Chicago Tribune.
Prep Time
Cook Time
Linguine with lemony chicken
Total time: 30 minutes
  • 8 ounce linguine
  • 2 chicken breast halves, bone on, skin removed
  • 1/2 cup dry white wine
  • 1 clove garlic, thinly sliced
  • 1/4 teaspoon salt
  • 1 lemon
  • 3 tablespoon heavy cream
  • 1 tablespoon capers, drained, rinsed coarsely chopped
  • 5 fresh basil leaves, sliced in thin chiffonade
  1. Cook the linguine in a large pot of well-salted boiling water until al dente, 8-10 minutes. Drain.
  2. Meanwhile, place the chicken breasts in a medium saucepan or skillet.
  3. Add about 1 cup water, enough to cover the bottom of the pan by 1/4 inch or so.
  4. Add wine, garlic and salt.
  5. Cut a good size piece of zest from the lemon; add it to the water along with a generous squeeze of lemon juice.
  6. Heat the water to a gentle simmer over medium heat.
  7. Lower the heat and cover the pan; simmer until chicken is just cooked through.
  8. When chicken is done, transfer it to a cutting board; remove bones from the chicken and discard them.
  9. Slice the chicken breasts cross-wise into thin slices.
  10. Turn the heat under the pan to high; cook to reduce braising liquid in half.
  11. Lower heat to a simmer; stir in cream.
  12. Cook until beginning to thicken.
  13. Add capers and reserved chicken; cook and stir, coating the chicken with the sauce and heating it through.
  14. Taste for seasoning.
  15. Toss the drained pasta in the pan with the chicken and sauce; serve, garnished with the basil and some finely grated lemon zest.