Yuja Chicken Piccata Linguine
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Yuja marmalade joins the lemon and capers of a classic piccata sauce, laying a bittersweet citrus note over the sourness.
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Chicken breast flattened to 1cm and dusted thinly with flour cooks for 3 minutes a side, enough for a golden crust and a moist middle.
Ingredients
Instructions
- 1
Flatten the thick parts of 420g chicken breast to 1cm, pat the surface dry, and coat lightly with 2 tablespoons flour.
- 2
Cook 360 g linguine in well-salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water before draining, and keep the noodles slightly firm so they finish in the sauce.
- 3
Heat a wide pan over medium heat, add 2 tablespoons olive oil, and lay in the chicken.
Sear for about 3 minutes per side until golden, avoiding frequent flipping so the flour crust stays attached.
- 4
Transfer the chicken to a plate, then pour 180 ml chicken stock into the same pan and scrape up the browned bits.
Add 2 tablespoons lemon juice, 1 tablespoon yuja marmalade at first, and 1.5 tablespoons capers.
- 5
Reduce the sauce gently over medium heat for about 3 minutes without a hard boil.
If the flavor is too sharp, add the remaining 1 tablespoon yuja marmalade; if it is already sweet enough, leave it out.
- 6
Lower the heat and swirl in 20 g butter until the sauce looks glossy.
Add the linguine and chicken, loosen with pasta water as needed, toss for 1 to 2 minutes, then finish with 10 g chopped parsley and serve.
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