Yuja Chicken Piccata Linguine

Quick answer

Total time: 38 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

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 on the outside while the interior stays moist.

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 every bit of fond from the pan bottom. Whisking in cold butter at the end emulsifies the liquid into a glossy, coating consistency that clings to each strand. The capers contribute a briny, bursting texture that plays off yuja's bittersweet citrus notes, building a layered acidity that neither ingredient produces on its own. The flat, wide surface of linguine picks up the sauce broadly so each forkful carries both the herb fragrance of scattered parsley and the bright citrus glaze. Because yuja marmalade varies in sweetness, the lemon juice quantity should be adjusted at the end to balance the final acidity.

Ingredients

servings

IngredientAmountUnit

linguine360 gg

chicken breast420 gg

yuja marmalade2 tbsptbsp

lemon juice2 tbsptbsp

capers1½ tbsptbsp

chicken stock180 mlml

unsalted butter20 gg

olive oil2 tbsptbsp

flour2 tbsptbsp

parsley10 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Flatten the thick parts of 420g chicken breast to 1cm, pat the surface dry, and coat lightly with 2 tablespoons flour.
2

Finish

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

Control

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

Finish

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pounded chicken with a golden crust finishes in a bright yuja and lemon piccata sauce.
Finish cue: Lower the heat and swirl in 20 g butter until the sauce looks glossy.