Post by @chefsarahdevight

Lemon Caper Chicken with Linguine recipe 👇 #weeknightdinner #EasyRecipe #chicken #pasta #familymeals Ingredients For the Chicken * 4 boneless, skinless chicken breasts cut in half * 1 cup all-purpose flour * 2 tbsp garlic powder * 2 tbsp salt * 1 tbsp paprika * 1 tbsp dried oregano * Olive oil, for cooking For the Sauce * 2–3 tbsp butter * 1 yellow onion, thinly sliced * 8–12 oz mushrooms, sliced * Salt and freshly cracked black pepper, to taste * 3–4 cloves garlic, minced * 2 tbsp reserved seasoned flour * 1½ cups chicken stock * 2–3 tbsp capers, drained * 1–2 cups cherry tomatoes, halved * Juice of 1 lemon * 1 cup heavy cream * 1 lb linguine or other pasta, cooked For the Arugula * Fresh arugula * Fresh lemon juice * Olive oil * Salt * Freshly cracked black pepper Instructions Combine the flour, garlic powder, salt, paprika, and oregano, reserving 2 tbsp for the sauce. Dredge the chicken in the seasoned flour. Heat olive oil in a large skillet and sear the chicken for about 2 minutes per side until golden. Remove and set aside. Add butter to the same skillet, then sauté the onion and mushrooms with salt and pepper until softened. Add the garlic, followed by the reserved seasoned flour, and cook for 1–2 minutes. Slowly stir in the chicken stock and simmer until slightly thickened. Add the capers, tomatoes, lemon juice, and heavy cream. Taste and adjust the seasoning. Reduce the heat, return the chicken to the skillet, and gently simmer until the chicken is cooked through to 165°F. Remove the chicken and add the cooked linguine directly to the sauce, tossing until well coated. Add a splash of pasta water or chicken stock if needed to loosen the sauce. Toss the arugula with lemon juice, olive oil, salt, and pepper. Serve the creamy linguine topped with the chicken and the dressed arugula alongside.