Chicken Piccata Pasta
A thin pan-fried cutlet over a simply dressed pasta, this recipe is sure to please even the fussiest of eaters.
You can make your own chicken demi-glace by whisking a teaspoon of cornflour into a cup of cold chicken stock, then heating. Add some zing to this recipe by adding capers to the chicken sauce.
Blue Apron recipe #631Title image from media.blueapron.com
- 3
- garlic cloves
- 1 bunch
- garlic chives
- 1 bunch
- parsley
- 1
- lemon
- 175g
- fresh linguine
- 2
- chicken cutlets
- 3 Tbsp
- flour
- 2 Tbsp
- butter
- 3 Tbsp
- chicken demi-glace
- Put a medium pot of water on to boil while preparing the fresh produce: thinly slice the garlic; cut the garlic chives into centimeter long pieces; pick parsley leaves off stems, and thinly slice half; zest the lemon, then quarter and deseed it.
- Separate the pasta strands, adding to the pot of water and then cooking for 3 minutes. Reserve 1/2 cup of pasta water, then thoroughly drain and rinse under cold water. Rinse the pot.
- Pat the chicken dry with paper towels, then season with salt and paper and coat with the flour. Heat 2 tsp of olive oil in a medium pan until hot, then add the coated chicken. Cook for 4 minutes until golden brown, then add half the butter, flip, and cook for another 4 minutes, till cooked through.
- Add 1/4 cup of water to the pan, then add the chicken demi-glace, sliced parsley, and the juice of two lemon wedges. Cook, occasionally swirling, for 3 minutes.
- In the pot used for the pasta, heat 2 tsp of olive oil until hot, then add garlic, garlic chives, and lemon zest. Cook for 3 minutes.
- Add cooked pasta, remaining butter and reserved pasta water. Cook, stirring frequently, for 3 minutes or until the sauce has thickened.
- Serve pasta in bowls, topped with chicken, and garnished with parsley leaves and remaining lemon wedges.