Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta.

2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets

1/4 cup flour

1 lemon sliced and de-seeded

2 Tbsp butter plus 1 Tbsp olive oil

2 Tbsp capers

2 cloves garlic, minced

1/4 cup dry white wine

crushed red pepper flakes, to taste

8 oz squid ink pasta

fresh parsley for garnish

Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown.

Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.

Flip to brown second side. Cook over low heat for a total of about 15 minutes.

Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente.

Remove chicken to a plate when cooked through. Add capers and garlic to skillet and cook 2-3 minutes.

Season to taste with crushed red pepper, salt and pepper. Add the wine and the lemons to the skillet and allow the wine to reduce to about half. Return the chicken to the sauce to heat through. Slice the chicken at an angle.

Plate half the pasta on each of two plates. Place one sliced chicken breast over each pasta bed. Top with the caper lemon sauce. Garnish with parsley if desired.

Serves 2-3.

Comments

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