Green Chef

Sage Brown Butter Chicken Piccata

Creamy lemon linguine, Parmesan cheese (by Green Chef)

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Keep an eye on the butter while it cooks to prevent burning. Pasta water can be added to adjust sauce consistency. Fully cook chicken (internal temp 165°F).

Ingredients

6 oz Linguine
0.25 oz Sage
1 whole Lemon
1 tbsp Flour
1 tsp Italian Seasoning
2 whole Chicken Cutlets
0.5 oz Capers
2 whole Chicken Stock Concentrates
1 oz Cream Cheese
1.5 oz Parmesan Cheese
4 tbsp Butter
0 Salt
0 Pepper
0 Olive Oil
1.5 tbsp Cooking Oil
0.25 cup Water

Tools

large pot large saute pan mixing bowls measuring cup & spoons microplane thermometer box grater shallow bowl plate cutting board paper towels

Mise en Place

Prepare Produce and Aromatics

Wash and dry all fresh produce. De-stem and finely chop ¼ oz sage (or ½ oz sage for 4 servings). Zest ½ lemon (or 1 lemon for 4 servings) with a microplane or small-holed grater into a small bowl. Quarter 1 whole lemon (or 2 whole lemons for 4), collecting wedges. Squeeze the juice from 1-2 lemon wedges (or 2-4 wedges for 4) into a separate small bowl, removing any seeds.

Set Up Cooking and Mixing Equipment

Get out a large pot for cooking 6 oz linguine, a large sauté pan for browning chicken and making the sauce, and mixing bowls for zesting and juicing lemon and for coating chicken in flour. Gather a measuring cup & spoons for pasta water, cream cheese, and lemon zest.

Prepare Chicken for Cooking

Pat 2 (5 oz) chicken cutlets (or 4 (5 oz) cutlets for 4 servings) dry with paper towels. Place 1 tbsp flour (or 2 tbsp flour for 4) in a shallow bowl and season with Italian seasoning, salt, and pepper.

Pre-Measure Remaining Ingredients

Portion out cream cheese (1 oz/2 oz), Parmesan cheese (1½ oz/3 oz), capers, chicken stock concentrates, and butter (4 tbsp/8 tbsp) for easy access during cooking. Measure olive oil and cooking oil for sautéing.

Cooking Steps

Cook Pasta

Bring a large pot of lightly salted water to a boil. Once boiling, stir in half the linguine (all the linguine for 4 servings). Cook 9-12 minutes, or until al dente, stirring occasionally. Reserve about 1/4 cup pasta cooking water (1/2 cup for 4). Strain linguine; shake off excess water. Return to pot. Drizzle with 1-2 teaspoons olive oil. Stir to coat. (You'll use the pasta in Step 6.)

Prep Ingredients

De-stem sage; finely chop leaves. Zest half the lemon with a microplane (or on small holes of a box grater) over a small bowl. Quarter lemon. (For 4 servings, zest one lemon and quarter both.) Squeeze juice from 1-2 lemon wedges (2-4 wedges for 4) over a second small bowl, removing any seeds.

Season & Coat Chicken

Place flour in a shallow bowl. Season with Italian seasoning, salt, and pepper. Stir to combine. Pat chicken cutlets dry with paper towels. Add chicken to bowl with seasoned flour. Turn to coat all over. Transfer coated chicken to a plate. Discard remaining seasoned flour.

Cook Chicken

Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add coated chicken to hot pan. Cook 4-6 minutes on each side, or until fully cooked. Turn off heat. Transfer chicken to a cutting board. (Carefully wipe out pan.)

Make Sage Brown Butter Piccata Sauce

Heat 3 tablespoons butter (6 tablespoons for 4 servings) in pan used for chicken over medium heat. Cook 1-2 minutes, or until butter is fragrant and begins to brown, stirring frequently. Add capers and sage to pan. Cook 1-2 minutes, stirring occasionally, until fragrant. Add chicken stock concentrates, 1 tablespoon lemon juice (2 tablespoons for 4), and about 1/4 cup water (1/2 cup for 4) to pan. Simmer 3-4 minutes, or until broth has reduced slightly, stirring occasionally. Remove from heat. Add 1 tablespoon butter (2 tablespoons for 4). Stir until butter has melted.

Finish Pasta

Add cream cheese, half the Parmesan cheese, reserved pasta cooking water, and 1 teaspoon lemon zest (2 teaspoons for 4 servings) to pot with linguine. Stir to combine. Season with salt and pepper to taste.

Plate Your Dish

Cut chicken cutlets into 5-7 slices each. Divide creamy lemon linguine between plates. Top with chicken. Spoon sage brown butter piccata sauce over top. Garnish with remaining Parmesan. Serve with remaining lemon wedges. Enjoy!

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