Here’s a fun dish to make. Really easy, yet still elegant. The only real chore to me is the meat pounding, but it reduces the cooking time tremendously, so it’s worth doing it. Other than that, it’s a great dish to make on a lazy afternoon.
The sauce is similar to the one I made using veal. Of course I made little changes. Again… what else is new? I just thought I’d use chicken this time, and then add pasta to make it a complete meal. Also, I’m sure you can use other veggie on the side but the asparagus makes for a great compliment, for some reason.
It is also good to note that although it’s fine to use any pasta you wish, I find that thinner strands (capellini, angel hair, thin sphagetti, etc.) work best. I don’t know, something about it being smothered with sauce makes it yummy. So anyway… get cooking, peeps!
Ingredients (2 servings):
1 large Boneless Chicken Breast (sliced into 2 thinner pieces)
1/2 lb Angel Hair or Capellini
Few Pieces of Asparagus, bottom chopped and discarded
1/2 cup Unbleached Flour, seasoned with Dried Herbs, Salt & Pepper
2-3 cup Low-Sodium Chicken Stock
3 Garlic Cloves, minced
4 tbs. Brined Capers, rinsed
3 tbs. Parsley, finely chopped
1 Lemon, halved
2 tbs. Butter
Slice the chicken breast across to make two thin fillets. Cover each piece with plastic wrap and pound them on a chopping board with a flat headed mallet until they’re thin. Be careful not to pound too hard lest the meat breaks.
Pour flour in a wide bowl, season with salt & pepper and whatever dried herbs you have (tarragon, thyme, basil, etc.). Dredge chicken pieces to lightly coat, shake excess flour and pan-fry in a thick bottomed pan with a little olive oil in medium heat. Cook for 3-4 minutes on each side. Don’t overcook! Set aside, cover to keep warm.
Meanwhile, boil water in a double boiler for the pasta and asparagus. Chop and discard the thick bottom part of the asparagus pieces, place the rest in the steamer basket and set aside.
Now, back in the pan. Add more oil and saute the minced garlic for a minute or so. Add about 3 tbs. of the excess seasoned flour and cook for a couple more minutes. Add a cup of stock to start and stir until bubbly and thickened. Add more stock as needed, until a stew-like consistency is achieved. You don’t want it too thick. Whisk in the butter until melted, then turn the heat off. Mix in the parsley and capers and squirt the juice of 1/2 lemon. Sauce is done!
Your water should be boiling by now. Add the thin pasta and some salt then quickly put the steamer basket with the asparagus on top. Close the lid and cook for about 3 minutes. Again, do not overcook! Set aside the asparagus. Drizzle a little EVOO on the pasta and toss to keep from sticking.
For plating, twirl some pasta on a plate and smother with sauce. Then place a piece of chicken on top and smother with more sauce. Finally, add some asparagus pieces on top. If you want, you can add a garnish of lemon zest, more parsley and a lemon wedge. Buon appetito!