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Chicken Piccata
with Fusilli Pasta & Garlic Chives
25 MIN
2 Servings
From the Test Kitchen
Tonight, we’re making a classic of Italian-American cuisine: chicken piccata. This easy dish is defined by its bright, rich sauce of lemon, butter, fresh parsley and briny capers. Here, we’re pairing our chicken piccata with fusilli col buco (a delightfully springy, curly pasta), tossed with sautéed garlic chives—a seasonal allium with a delicate, garlicky flavor.
Get Cooking-
NutritionPER SERVING
-
Calories760 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the capers. Finely chop the parsley leaves and stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the garlic chives into ½-inch pieces.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook 12 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta; rinse under cool water for 30 seconds to 1 minute to prevent sticking. Rinse and wipe out the pot.
3
Coat & cook the chicken:
While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes on the first side, or until golden brown. Flip and add the butter; cook 3 to 5 minutes, or until the chicken is cooked through.
4
Make the sauce & finish the chicken:
To the pan of chicken, add the demi-glace, capers, half the parsley, the juice of 2 lemon wedges and ¼ cup of water; season with salt and pepper. Cook, occasionally swirling the pan and spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is thoroughly coated and the sauce is slightly thickened. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
5
Cook the aromatics:
While the chicken and sauce cook, in the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic chives and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the garlic chives are bright green.
6
Finish the pasta & plate your dish:
Add the cooked pasta and half the reserved pasta cooking water to the pot of aromatics; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined and heated through. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished chicken and a few spoonfuls of the sauce from the pan. Garnish with the cheese and remaining parsley. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the capers. Finely chop the parsley leaves and stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the garlic chives into ½-inch pieces.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook 12 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta; rinse under cool water for 30 seconds to 1 minute to prevent sticking. Rinse and wipe out the pot.
3
Coat & cook the chicken:
While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes on the first side, or until golden brown. Flip and add the butter; cook 3 to 5 minutes, or until the chicken is cooked through.
4
Make the sauce & finish the chicken:
To the pan of chicken, add the demi-glace, capers, half the parsley, the juice of 2 lemon wedges and ¼ cup of water; season with salt and pepper. Cook, occasionally swirling the pan and spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is thoroughly coated and the sauce is slightly thickened. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
5
Cook the aromatics:
While the chicken and sauce cook, in the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic chives and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the garlic chives are bright green.
6
Finish the pasta & plate your dish:
Add the cooked pasta and half the reserved pasta cooking water to the pot of aromatics; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined and heated through. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Top with the finished chicken and a few spoonfuls of the sauce from the pan. Garnish with the cheese and remaining parsley. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!
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