Dinner Breakdown: Chicken Piccata over Hand-Made Pasta

For the Pasta

5 cups 00 flour

1 tsp salt

6 whole eggs

Drizzle of olive oil (only if it feels dry)

Directions

1. Add the flour and salt to the bowl of your stand mixer and create a well in the middle. , Scramble the eggs in a separate bowl before adding to the well in the middle of the flour that you have created.

2. Beat for about 2-3 minutes with the dough hook attachment on your stand mixer until the dough becomes a firm ball.

3. If it has a hard time forming into a firm ball, take the dough out of the mixer and knead it by hand.

4. Cover the dough ball with a wet cloth and let it sit on the counter for 30 minutes.

5. Uncover the dough and separate into 5 equal pieces.

6. Cover a baking sheet with a cloth, dust with flour, and set aside.

7. Roll out the 5 pieces of dough so they look like long sheets.

8. Add the pasta attachment to your stand mixer and set it to 1.

9. Run the flattened dough ball through level 1 twice, and continue this process all the way to level 5-6. Repeat with the other 4 dough balls.

10. Run the long sheets through the spaghetti cutter attachment and place them onto your floured baking sheet, and cover.

11. Boil a big pot of heavily salted water so it’s ready for your pasta as your sauce finishes.

12. Boil the spaghetti for 2 minutes in salted water, drain before adding to your pan with sauce, and toss the pasta in the sauce before adding your chicken back into the pan.

For the chicken and the sauce

• 3-4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1/4 cup flour

• 2 tsp garlic powder

• 4 tablespoons butter, divided

• 1 tablespoon olive oil

• 2–3 cloves garlic, minced

• ¼ cup dry white wine, I used Sauvignon Blanc

• ¾ cup chicken broth

• 1 cup heavy cream

• 2 tablespoons capers

• 2 tablespoons lemon juice

• Lemon slices and parsley, to garnish

Directions

1. Cut each chicken breast lengthwise and season both sides with salt and pepper.

2. In a medium bowl, add flour, salt, pepper, and garlic powder and whisk together. Dredge the chicken in the flour, shaking off any excess.

3. Heat a large skillet to medium-high heat, melt 1 tablespoon of butter, and add olive oil. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken and place on a baking sheet with a wire rack, and allow them to rest.

4. Melt the remaining butter and toss in the shallots and saute for two minutes before adding the garlic. Sauté until fragrant, about 1 minute.

5. Add ¼ cup dry white wine and reduce by half before adding chicken broth. Scrape up the browned bits stuck to the pan. Add heavy cream and bring to a gentle boil.

6. Add capers, lemon juice, and parsley. Do a taste test and season with salt and pepper to taste.

7. Simmer the sauce gently until it has reduced and is thick and creamy.

8. Add pasta into the skillet and toss.

9. Add chicken back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through, about 1-2 minutes.

10. Serve hot and enjoy!