Yuja Chicken Piccata Linguine
Yuja chicken piccata linguine pounds chicken breast thin, dusts it with flour, and pan-sears each side for 3 minutes until a golden crust forms. The same pan is deglazed with chicken stock, lemon juice, yuja marmalade, and capers, then simmered for 3 minutes to concentrate the sauce and lift the fond from the pan bottom. Whisking in butter emulsifies the liquid into a glossy, spoonable consistency. The capers' briny pop pairs with yuja's bittersweet citrus notes to create layered acidity, and the flat surface of linguine picks up the sauce broadly across each strand.
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Instructions
- 1
Pound chicken breasts thin, season with salt and pepper, and lightly dust with flour.
- 2
Cook linguine to al dente and reserve 1 cup pasta water.
- 3
Heat oil and sear chicken 3 minutes per side until golden, then remove.
- 4
In the same pan, add stock, lemon juice, yuja marmalade, and capers; simmer for 3 minutes.
- 5
Whisk in butter to emulsify, then add pasta and chicken and toss for 1-2 minutes.
- 6
Adjust consistency with pasta water and finish with chopped parsley.
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