Chicken Piccata Pasta
What you’ll need:
1 lb pasta (I used rotini from Carbe Diem)
1 cup flour
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 large eggs
1.5-2 lbs chicken cutlets
oil for frying chicken
olive oil
1 white onion diced
2 gloves garlic, sliced
1 1/2 tablespoons minced garlic
1/2 cup chicken stock
juice from 1 lemon (3 tablespoons)
1/4 cup capers
parsley
add salt and pepper as needed
for the (add on but recommended) Toasted Bread Crumbs:
2 tablespoons butter
2/3 cup bread crumbs
1/4 teaspoon ground black pepper
How to make Chicken Piccata Pasta:
Cook the pasta: per instructions and drain
Cook the breadcrumbs:
In a small skillet, melt the butter over low heat. Add breadcrumbs and stir them well so they evenly soak up the butter. Cook on low heat until the breadcrumbs start to brown, about 3 minutes. Stir occasionally to prevent burning.
Prep the chicken:
Mix together the flour, salt, and pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them. Let chicken rest on a plate.
Fry the chicken:
Heat the olive oil in a large skillet over medium heat. When the oil sizzles immediately when you sprinkle a little flour in it, it's ready. Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total). Check cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165°F.
Remove chicken from the skillet, and let it rest while you finish the dish.
Make the piccata sauce:
Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter. Turn the heat down to medium-low, and add onions and sliced garlic and 1.5 tablespoons minced garlic. Stir, cooking for a few minutes until they soften. Add chicken stock and lemon juice, and using a spoon, scrape up any bits stuck to the pan.
Finish the dish:
Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce. If the pan seems dry, add pasta water or heavy cream if you have on hand.
After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture. Garnish with fresh parsley and capers.
Serve with caesar salad and bread.
Enjoy!
Doug’s Kitchen Essentials:
