Chicken Piccata with Linguine

Ingredients

• 180g Raw chicken breast
• 112g Dry spaghetti pasta
• 10g Extra virgin olive oil
• 10g Unsalted butter
• 5g Garlic, raw
• 0g Iodized table salt
• 15g Balsamic Vinegar

Method

1. 1Bring a large pot of salted water to a boil. Add the spaghetti (using as linguine substitute) and cook according to package directions until al dente (about 9-10 minutes). Drain and set aside, reserving 60ml of pasta water for the sauce.
2. 2While the pasta cooks, prepare the chicken. Take the raw chicken breast and place it on a cutting board. Using a sharp knife or meat mallet, pound the chicken to a thin, even thickness (about ½ inch). This ensures even cooking. Season both sides lightly with salt and white pepper.
3. 3Heat a non-stick skillet over medium-high heat. Add 5g of the extra virgin olive oil and allow it to shimmer (about 1 minute).
4. 4Carefully place the chicken breast in the hot skillet. Sear for 4-5 minutes on the first side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Flip and cook the other side for 3-4 minutes until fully cooked. Transfer to a clean plate and tent with foil to keep warm.
5. 5Reduce heat to medium. In the same skillet, add the remaining 5g of butter and the minced garlic (about 2 cloves from the 6g of raw garlic). Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
6. 6Add the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom. Allow to reduce for 1-2 minutes.
7. 7Stir in 60ml of the reserved pasta water to create the sauce. Add the capers (about 2 tablespoons worth). Simmer for 1-2 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
8. 8Slice the cooked chicken breast into strips if desired. Pour the piccata sauce over the chicken.
9. 9Plate the linguine (spaghetti) in a shallow bowl. Top with the sliced chicken piccata and sauce, drizzling any additional sauce around the pasta.
10. 10Serve immediately while hot. Garnish with fresh parsley if available, and a squeeze of fresh lemon juice for extra brightness.