chicken piccata

Ok, I decided against potatoes as my side and in favor of pasta after a frustrating day at the office...


Here are the ingredients I used:

• 4 chicken breasts, butterflied (split them in the middle so that they fan out and are thin)
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1/2 cup chicken stock
• juice of 1 lemon
• zest of 1 lemon
• 1 1/2 tablespoons capers
• 2 tablespoons butter
• 2 tablespoons flour
• green beans
• fresh pasta (Nestle makes Buitoni (any my babe works for Nestle), so I use that when I don't have time/energy to make my own)
• Olive oil and S&P
  

1. Fill a pot and bring it to a boil for when it's time to cook the pasta.
2. Heat a skillet on medium-high. Salt and pepper the chicken and then place in the pan to cook for a few minutes per side, or until they are nicely golden brown. Set aside.
3. Add the butter and saute the garlic and shallot.
4. Add in the flour and whisk or stir to incorporate it all together (flour and butter cooked together forms a roux).
5. Cook the fresh pasta per the instructions (this typically only takes a few minutes, compared to dry pasta, which takes longer). Throw in the green beans to cook (if you buy french green beans, they are called hericot verts). Drain and set aside.
   
6. Add the chicken stock, lemon juice, lemon zest and stir together. Then add the capers. Taste and add salt, pepper as needed.
   
7. Reserve a few tablespoons of the sauce and then place the pasta in the pan and toss.
8. Plate the pasta and green beans and then return the chicken to the pan and place the remaining sauce on top. When the chicken is warmed up, place it on top of the bed of pasta and green beans.

This dish pairs well with a crisp Sauvignon Blanc. Enjoy!