Chicken Piccata Linguine

Pat chicken breasts dry with paper towels. Place between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 0.25 inch thick. Season both sides with salt and pepper.

Juice the lemons and reserve 0.75 cup lemon juice; zest one lemon and set aside. Rinse and drain capers.

Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.

While pasta cooks, place flour in a shallow dish. Dredge each chicken breast lightly in flour, shaking off excess.

Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken breasts in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.

In the same skillet, reduce heat to medium. Add chicken broth and lemon juice, scraping up any browned bits from the bottom. Bring to a simmer.

Stir in capers and butter, stirring until butter melts. Return chicken to the skillet and turn to coat in sauce. Simmer for 2–3 minutes to warm through.

Divide cooked linguine among serving bowls or plates. Top each portion with one chicken breast and spoon piccata sauce generously over the pasta.

Garnish with fresh parsley, lemon zest, and grated parmesan. Serve immediately.