Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb chicken breasts
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- 8 oz brown mushrooms
- 1 1/2 cups chicken broth
- 1 cup white wine
- 6 tbsp cold butter
- 3 lemons
- 2 cups grape or cherry tomatoes
- 3 1/2 oz capers
- 1 lb linguine
- minced parsley (optional)
Steps
- Boil the linguine in a large pot of salted water until tender, then drain it and reserve one cup cooking water.
- Season the chicken with salt and pepper, slice it thinly, and cook it in olive oil in a large skillet over medium-high heat for six minutes per side, until it reaches 165 F.
- Cook the mushrooms in the skillet for five minutes, then add the wine and broth and simmer for five minutes.
- Stir in the lemon juice, capers, tomatoes, and butter, and simmer for three minutes.
- Add the linguine and enough reserved water to loosen the sauce, then toss for two minutes.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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