Green Chef

Sage Brown Butter Chicken Piccata

Creamy lemon linguine, Parmesan cheese

⏱️ 30 min🍽️ 2 servings

Cooking Tips

Keep an eye on the butter while it cooks to prevent it from burning. Be sure to reserve some pasta water to help create a creamy sauce for the linguine. Always check that the chicken reaches an internal temperature of 165°F for safety.

Ingredients

6 ozLinguine
0.25 ozSage
1 wholeLemon
1 tbspFlour
1 tbspItalian Seasoning
2 wholeChicken Cutlets
1 ozCapers
1 ozChicken Stock Concentrate
2 ozCream Cheese
4 tbspButter
0.75 ozParmesan Cheese
0 Salt
0 Pepper
0 Olive Oil
0 Cooking Oil
0 Water

Tools

large potlarge sauté panmixing bowlsmeasuring cup & spoonsmicroplanethermometershallow bowlplatecutting board

Mise en Place

Prepare Fresh Ingredients

Wash and dry all fresh produce. De-stem ¼ oz of sage (use ½ oz for 4 servings) and finely chop the leaves. Zest ½ of a lemon (use 1 whole lemon for 4 servings) using a microplane or small holes of a box grater over a small bowl. Quarter the zested lemon. Squeeze juice from 1-2 lemon wedges (or 2-4 wedges for 4) over a second small bowl, removing any seeds.

Set Up Cooking Stations and Tools

Bring a large pot of lightly salted water to a boil for the pasta. Get out a large sauté pan, mixing bowls, shallow bowl for flour dredge, plate for coated chicken, microplane, and measuring cups/spoons.

Portion and Dry Chicken Cutlets

Pat 2 (5 oz) chicken cutlets (use 4 (5 oz) for 4 servings) dry with paper towels and set aside on a plate.

Prepare Seasoned Flour for Coating Chicken

Place flour (1 tbsp or 2 tbsp for 4 servings) in a shallow bowl, season with Italian seasoning, salt, and pepper, and stir to combine. Set the bowl near your chicken.

Portion Key Ingredients

Portion out cream cheese (1 oz or 2 oz for 4 servings), Parmesan cheese (¾ oz or 1½ oz for 4 servings), butter (4 tbsp or 8 tbsp for 4 servings), chicken stock concentrates, and measure linguine (6 oz or 12 oz for 4 servings). Keep all ingredients easily accessible.

Cooking Steps

Cook Pasta

Bring a large pot of lightly salted water to a boil. Once boiling, stir in half the linguine (6 oz; use all the linguine for 4 servings). Cook 9-12 minutes, or until al dente, stirring occasionally. Reserve about ¼ cup pasta cooking water (½ 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 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 (1 tbsp) in a shallow bowl. Season with Italian seasoning, salt, and pepper. Stir to combine. Pat chicken cutlets (2 (5 oz); 4 (5 oz) for 4 servings) 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 Sauce

Heat 3 tablespoons butter (6 tbsp for 4) in pan used for chicken over medium heat. Cook 1-2 minutes, 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 tbsp for 4), and about ¼ cup water (½ 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 tbsp 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 tsp 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 cheese. Serve with remaining lemon wedges. Enjoy!

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