Chicken Piccata with Lemon and Capers

Name: Chicken Piccata with Lemon and Capers
Cook time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2400 ml water for boiling pasta; 6 g fine salt; 320 g dry spaghetti or linguine for serving; 680 g boneless, skinless chicken breasts patted dry and lightly pounded to even 1.5 cm thickness; 2 g black pepper freshly ground; 30 g all-purpose flour for dredging; 20 ml olive oil; 20 g unsalted butter; 10 ml olive oil; 10 g unsalted butter; 6 g garlic cloves minced; 60 ml dry white wine; 180 ml low-sodium chicken broth; 30 ml fresh lemon juice divided; 2 g lemon zest finely grated; 30 g capers drained; 30 ml fresh lemon juice divided; 8 g flat-leaf parsley chopped; 0 ml water for boiling pasta; 0 g dry spaghetti or linguine for serving

Tender chicken breasts are lightly dredged, sautéed until golden, then finished in a lemon-caper pan sauce with parsley. Serve with pasta or rice to make it a complete weekend dinner.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

2400 ml water for boiling pasta
6 g fine salt
320 g dry spaghetti or linguine for serving
680 g boneless, skinless chicken breasts patted dry and lightly pounded to even 1.5 cm thickness
2 g black pepper freshly ground
30 g all-purpose flour for dredging
20 ml olive oil
20 g unsalted butter
10 ml olive oil
10 g unsalted butter
6 g garlic cloves minced
60 ml dry white wine
180 ml low-sodium chicken broth
30 ml fresh lemon juice divided
2 g lemon zest finely grated
30 g capers drained
30 ml fresh lemon juice divided
8 g flat-leaf parsley chopped
0 ml water for boiling pasta
0 g dry spaghetti or linguine for serving

Instructions

Bring 2400 ml water to a boil in the pot and salt it with 6 g of the salt. Cook 320 g pasta until just al dente according to package timing, then reserve 60 ml of the pasta water before draining. Keep the pasta warm. Do not use any additional allocation of water or pasta later; the reserve water is simply taken from this same batch. Pasta is tender but still has a firm bite; reserve water is cloudy and starchy.
While the pasta cooks, season 680 g chicken with the remaining salt, 2 g black pepper, and 30 g flour, coating lightly on both sides and shaking off excess. Chicken looks lightly dusted, not pasty.
Heat 20 ml olive oil and 20 g butter in the skillet over medium-high heat. Sauté the chicken in a single layer until deeply golden and just cooked through, about 3 to 4 minutes per side depending on thickness. Transfer to a plate. Chicken is golden outside and reaches 74°C at the thickest point.
Lower the heat to medium. Add the remaining 10 ml olive oil, remaining 10 g butter, and 6 g minced garlic to the skillet. Stir for 20 to 30 seconds, just until fragrant. Garlic smells fragrant but has not browned.
Add 60 ml white wine and 180 ml chicken broth, scraping up the browned bits. Simmer 2 to 3 minutes to reduce slightly, then stir in 30 ml lemon juice, 2 g lemon zest, and 30 g capers. Sauce smells bright and slightly reduced, with capers distributed through it.
Return the chicken and any juices to the skillet. Spoon sauce over the chicken and simmer gently 1 to 2 minutes until heated through and the sauce lightly coats the back of a spoon. Stir in the remaining 30 ml lemon juice and 8 g chopped parsley. Chicken is hot and fully cooked; sauce tastes tangy with a glossy finish.
Toss the drained pasta with the chicken and sauce, adding up to 60 ml reserved pasta water a little at a time only if needed for a silkier finish. Serve immediately. Pasta is evenly coated and the sauce clings without pooling heavily in the pan.