Lemon White Wine Chicken over Linguini
Lemon White Wine Chicken over Linguini might be a good recipe to expand your main course recipe box. For $5.14 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 824 calories, 66g of protein, and 29g of fat each. 2 people were impressed by this recipe. A mixture of olive oil, al dente grain linguini, white wine, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Lemon White Wine Chicken over Linguini, Asparagus, White Wine And Crème Fraîche Linguini, and Lemon and White Wine Chicken are very similar to this recipe.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 lb thin sliced chicken breasts
3/4 cup chicken broth
fresh parsley
juice of 1 1/2 lemons
al dente whole grain linguini
olive oil
grated pecorino cheese
1 shallot, sliced
1 cup white wine
Equipment:
frying pan
Cooking instruction summary:
- In a dish add about 1/2 cup whole wheat bread crumbs, a little salt and pepper. Coat the chicken lightly and place to the side.
- In a large saute pan, over medium high heat, add in just enough oil to coat the bottom of the pan. Brown the chicken on both sides. It should brown quickly so you don't over cook the chicken. Cook in batches then set the chicken aside.
- Once all the chicken is cooked and set aside you can start making the sauce. To the pan add another small drizzle of olive oil and add the sliced shallot. Cook until softened. Carefully add in the wine and allow to simmer for 5 minutes.
- Add in the broth, lemon juice and chicken. Simmer on low for 10 minutes. Add in some chopped fresh parsley, taste for salt and pepper.
- Serve over the al dente linguini and top with grated pecorino cheese.
Step by step:
1. In a dish add about 1/2 cup whole wheat bread crumbs, a little salt and pepper. Coat the chicken lightly and place to the side.In a large saute pan, over medium high heat, add in just enough oil to coat the bottom of the pan. Brown the chicken on both sides. It should brown quickly so you don't over cook the chicken. Cook in batches then set the chicken aside.Once all the chicken is cooked and set aside you can start making the sauce. To the pan add another small drizzle of olive oil and add the sliced shallot. Cook until softened. Carefully add in the wine and allow to simmer for 5 minutes.
2. Add in the broth, lemon juice and chicken. Simmer on low for 10 minutes.
3. Add in some chopped fresh parsley, taste for salt and pepper.
4. Serve over the al dente linguini and top with grated pecorino cheese.
Nutrition Information:
covered percent of daily need
