Savory, briny capers and bright lemon make chicken piccata a surprisingly boldly flavored dish. Tossed with Sfoglini’s hearty, shell-like Cavatelli and served alongside tender, gently pan-fried chicken breasts, this is a nostalgic, comforting meal.
MAKES FOUR - SIX SERVINGS
Cube 6 tablespoons of the butter and set in the refrigerator.
Trim the fat from the chicken breasts and slice them in half horizontally. Season them with salt and pepper and dredge in the flour. Heat the oil in a large sauté pan over medium heat until it just begins to shimmer. Add the remaining two tablespoons of the butter to the pan, allow it to melt, then add the chicken breasts. Cook for 5-6 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken breasts from the pan, set them aside, and bring the heat down to medium low. Do not clean out the pan as you prepare to continue cooking.
Bring a pot of generously salted water to a boil. Add the pasta to the boiling water and set a timer for 10 minutes.
Add the shallot to the sauté pan and cook, stirring occasionally, for 5 minutes. Adjust the heat as necessary to prevent it from browning. Add the garlic and cook 1 minute more, then raise the heat to medium-high and deglaze the pan with the wine and chicken broth. Once the alcohol smell dissipates, reduce the heat to medium low. Let the sauce simmer over medium low until the timer goes off for the pasta. Using a slotted spoon, transfer the pasta directly from the boiling water to the sauté pan. Cook, stirring the pasta into the sauce, for 3 to 5 more minutes, until most of the liquid is absorbed and the pasta is cooked through. If the sauce dries out, adjust the heat to low and add some of the pasta water in small amounts (between 2 tablespoons and 1/4 cup at a time).
Add the cubed butter from the fridge, capers, and the juice from half the lemon to the pan. Stir gently until the butter is melted. Remove the pan from the heat and stir in the parsley and Parmesan. Taste and adjust seasoning. Add more lemon juice if desired.
Plate the chicken and pasta, top with more parsley, and serve, passing the extra Parmesan alongside.
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Chef’s Note: This dish can be made creamy by adding 1/4 to 1/2 cup of heavy cream or mascarpone. Add and stir in just before the Parmesan and parsley.
If using a different pasta, cook it to about 4 minutes before al dente so it can finish cooking in the sauce.
Pasta Swaps: This recipe would also work well with Sfoglini Einkorn Ziti, Whole Grain Trumpets, or Reginetti.
