- 2 skinless boneless chicken breasts
- 1 pound Linguine
- 2 tablespoons butter
- 1/4 cup olive oil
- 1/3 cup white wine
- 14 ounce low sodium chicken broth or what ever leftover chicken broth that’s in the refrigerator.
- 1/2 cup lemon juice
- 1/4 cup small capers, drained and rinsed
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup Parmesan Cheese or what ever is leftover in the refrigerator.
- Cut Chicken up.
- Meanwhile, bring a pot of heavily salted water to a boil for Linguine.
- Cook Linguine according to package directions.
- Place the pasta in a large serving bowl.
- In a large skillet, melt the butter with olive oil over medium high heat.
- Add the chicken and cook for 3 to 4 minutes
- Then set chicken aside
- Deglaze the skillet with wine.
- Add chicken broth, lemon juice, capers, parsley, salt, and pepper.
- Simmer for several minutes until the sauce reduces by about a third.
- Add Chicken to the sauce.
- Cook for 5 minutes
- Pour sauce mixture over Linguine.
- Top with cheese and toss to combine.
This was so easy to make and it tasted so very good. I had thought about adding the leftover mushrooms from the Pork Wellington, but I think that would have changed the flavor too much. So they will go in something else.