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Chicken Piccata with Broccolini & Linguine

Let Gobble help you prepare a gourmet Italian dinner, even on a busy weeknight, with this quick and delicious dinner kit. Juicy and tender chicken breasts are pan-roasted to perfection and served over a bed of fresh linguine in a bright and creamy lemon butter sauce with tangy capers and fresh parsley. A side of pan-roasted broccolini completes this tasty Italian dish.

Allergens: Milk, Eggs, Wheat

Ingredients: Chicken breasts, broccolini, fresh linguine (durum flour, eggs, semolina), chicken stock (water, chicken extract, carrot, onion, leek, rosemary, yeast extract, chicken fat, salt, fructose, tomato paste, thyme), lemon, flour, capers, lemon parsley butter (butter, lemon zest, parsley), garlic shallot confit (garlic, shallot, canola oil, salt) — 830 calories per serving; 31g total fat; 58g protein; 81g total carbohydrate; 4g dietary fiber

Supplies to gather

  • Sauce pot (3 quarts or larger)
  • Saute pan with a lid (12 inches or larger)
  • Kitchen knife & cutting board
  • Pasta strainer
  • Cooking spoon
  • Kitchen tongs
  • Paper towels
  • Two plates
  • Olive oil
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Fill a sauce pot with 2 quarts of water, and place it onto the stovetop. Season the water with 2 tbsp. of salt, and bring to a boil. Meanwhile, use the kitchen knife and cutting board to slice the lemon in half.

On a plate, pat the chicken cutlets dry with a paper towel. Season the chicken cutlets on both sides with salt and pepper. On the second plate, spread out the flour. Coat both sides of the cutlets in the flour, and shake off any excess.

Place a large saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, place the chicken cutlets into the pan. Be careful for any oil splatter. Cook for 2 min.

Lower the heat to medium, and use tongs to turn over the chicken. Cook for 2-3 additional min, depending on the thickness of the cutlets. Then use the tongs to remove the chicken cutlets from the pan and transfer them to a clean plate.

Step 2

Return the pan to the stovetop, and add 1 tbsp. of cooking oil. Add the broccolini to the pan, and cook for 2-3 min, or until vibrant green. Next, carefully add ¼ cup of the boiling water to the pan. Cover the pan with a lid, and cook for 2 min. Turn off the heat, and use tongs to place the broccolini onto the serving plates.

With your hands, gently handle the lemon pepper tagliatelle separating any strands stuck together, and add to the pot of boiling water. Stir, and cook the pasta for 3-4 min or until al dente. Use the pasta strainer to remove the lemon pepper tagliatelle from the pot and transfer it to the serving plates. Drizzle the pasta with olive oil.

Return the saute pan to the stovetop, and set the heat to medium. Add the garlic shallot confit, and cook for 20 sec. Add the chicken stock and the capers to the pan, and bring to a simmer. Use a spoon to scrape for any tasty bits stuck to the pan. Add the lemon parsley butter and the juice from half of the lemon. Stir together for 30 sec or until melted. Turn off the heat.

Step 3

Let’s plate: use tongs to place the chicken cutlets over the bed of tagliatelle. Spoon the lemon caper pan sauce over the chicken and pasta. Season to taste with salt and freshly cracked black pepper.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.