Chicken Piccata Pasta
, Serves 4
Floured chicken pieces seared, then tossed with pasta in a buttery lemon-caper pan sauce.
| salt, for the pasta water | Boil pasta al dente, reserve 1/2 cup water | Add chicken & pasta, toss to coat | Serve topped with parsley & pepper | ||
| 340 g bow tie (farfalle) or other short pasta | |||||
| 1 1/4 to 1 1/2 lb / 570 to 680 g boneless, skinless chicken breasts or thighs | Season chicken, toss with flour | Sear chicken in butter & oil, in batches | |||
| salt and black pepper (for the chicken) | |||||
| 30 g all-purpose flour, plus more if necessary | |||||
| 30 g unsalted butter (for the chicken) | |||||
| 15 ml extra-virgin olive oil | |||||
| 1 large shallot, chopped | Cook shallot & garlic 1-2 min | Simmer stock 3-5 min until halved | Stir in butter, lemon juice & capers | ||
| 4 garlic cloves, chopped | |||||
| 360 ml chicken stock | |||||
| 55 g unsalted butter (for the sauce) | |||||
| 60 ml lemon juice (from 1 to 2 lemons) | |||||
| 2 tbsp drained capers | |||||
| roughly chopped parsley, for serving |
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