Thursday, September 23, 2010

Chicken Piccata Pasta

My mother and I cooked a lovely dinner tonight. Here is the recipe for the chicken piccata pasta, which is what we had (originally posted on "Cerinthus' Visit" and now posted, with slight edits)
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
  1. 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.
  2. Mix the flour, salt, and pepper on a plate. Drag the chicken through. Shake out any excess.
  3. Bring a pot full of water to a boil and add fuscilli.
  4. 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.
  5. When chicken has browned, remove from the pan. Add 2 tablespoon of olive oil to the skillet. 
  6. Add the shallots to the skillet and saute for about 1 minute or until beginning to brown.
  7. If you wish, cut the chicken into bite-size pieces or strips.
  8. Add the chicken stock, lemon juice, and the white wine (preferably dry) and allow it to simmer.
  9. After about 5 minutes or so, add the salt and white pepper to taste.
  10. After another minute, add the capers.
  11. Add pasta and chicken to the sauce. Add Parmesan and mix. Sprinkle parsley on top and serve.

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