Makes 2-3 servings.
1 chicken breast, pounded
1/4 cup all-purpose flour
1 pinch of salt
1/2 teaspoon fresh ground white pepper
2 1/3 cup of dried wheat fusilli
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
1 shallot, chopped
1/4 cup chicken stock
1/3 cup dry white wine
1/4 cup lemon juice (preferably fresh-squeezed juice from one large Meyer lemon)
30 (or so) capers
salt (to taste)
white pepper (to taste)
1-2 tablespoons Parmesan cheese (preferably freshly grated)
fresh chopped parsley, for garnish
- Place the chicken breast between wax paper or something of that type, and using the flat side of a meat tenderizer (or a heavy cooking spoon), pound the chicken to about 1/3-1/2 inch thick.
- Mix the flour, salt, and pepper on a plate. Drag the chicken through. Shake out any excess.
- Bring a pot full of water to a boil and add fuscilli.
- Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a large skillet. When butter starts to sizzle, brown the chicken breasts.
- When chicken has browned, remove from the pan. Add 2 tablespoon of olive oil to the skillet.
- Add the shallots to the skillet and saute for about 1 minute or until beginning to brown.
- If you wish, cut the chicken into bite-size pieces or strips.
- Add the chicken stock, lemon juice, and the white wine (preferably dry) and allow it to simmer.
- After about 5 minutes or so, add the salt and white pepper to taste.
- After another minute, add the capers.
- Add pasta and chicken to the sauce. Add Parmesan and mix. Sprinkle parsley on top and serve.