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1
Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned)
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2
Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out.
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3
Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point) Either works well. (Do NOT use vegetable cooking oil. It will not taste the same).
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4
While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate.
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5
Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later.
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6
Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook.
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7
Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven.
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8
To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute) Reduce heat to simmer.
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9
Add white wine to sauteed garlic pan mixture and stir reducing down to half volume.
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10
Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste).
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11
Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta.
