Coarse salt & ground pepper
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.