Chicken Scaloppine with Spinach and Linguine
Ingredients
- 1 (16-oz) pkg linguine
- 1 lb asparagus, trimmed
- 1 (10-oz) pkg spinach
- 2 lb boneless, skinless chicken breasts
- ¾ cup plus 2 Tbsp all-purpose flour, divided
- 4 Tbsp butter
- 4 Tbsp olive oil
- 2 cups chicken broth
- ¼ cup drained capers
- 2 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 2 Roma tomatoes, chopped
Instructions
- Cook linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain and return to pot. Stir in spinach, and cover.
- Cut chicken in half crosswise, and pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper. Dredge chicken in ¾ cup flour, shaking off excess.
- Melt 2 Tbsp butter with 2 Tbsp oil in a large nonstick skillet over medium-high heat; add half of chicken, and cook 4 to 5 minutes or until done. Remove from skillet, and keep warm. Repeat with remaining butter, oil, and chicken.
- Whisk 2 Tbsp flour into drippings in skillet; cook 30 seconds. Whisk in broth, capers, lemon zest, and lemon juice. Cook over medium-high heat, stirring occasionally, until slightly thickened.
- Pour sauce over linguine mixture, and toss. Sprinkle with tomatoes. Serve with chicken.
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