Categories: Meals
Ingredients
- 4 chicken breasts
- 1/4 cup all-purpose flour, for dredging
- 1 egg, beaten
- 1 cup shredded Parmigiano-Reggiano, plus a handful or two to toss with the pasta
- 3 tbsp. olive oil
- 4 large peeled garlic cloves, grated or mashed to a paste
- 12 caperberries, thinly sliced, or 3 tbsp. capers in brine, drained and patted dry
- 2 lemons, 1 very thinly sliced, 1 halved
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Salt
- 1/2 lb. angel hair pasta
- 1/2 cup chicken stock
- 2 tbsp. cold butter, cut into small pieces
- 1/4 lb. baby spinach leaves
- Black pepper
Directions
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Bring a large pot of water to a boil for the pasta. While the water is heating, pound the chicken with a mallet between sheets of wax paper to 1/4-inch thick. Dredge the chicken in the flour, coat in the egg, then press and coat with the cup of cheese.
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Heat 2 tbsp. of the olive oil in a large nonstick skillet over medium to medium-high heat. Cook the chicken for 4 to 5 minutes on each side until deeply golden in color. Transfer the chicken to a rack on a baking sheet. Add 1 more tbsp. of olive oil, then the garlic, sliced caperberries or capers, and thinly sliced lemon. Saute for 2 minutes, then stir in the wine, reduce for a minute, then lower the heat to simmer/low. Add the parsley.
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When the pasta water comes to a boil, add salt and cook the pasta to al dente, about 3 minutes. Reserve a ladle of cooking water before draining.
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Add the chicken stock to the lemon-caper sauce and stir for 1 minute, then add the cold butter and melt it into the sauce.
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Add the juice of 1 lemon to the pan. Place the chicken on a platter and spoon a little sauce over it. To the remaining sauce, add the spinach and wilt it in. Add the reserved ladle of starchy cooking water to the sauce, drain the pasta, and toss with the sauce and spinach for 1 minute. Season the pasta with salt and pepper and a little cheese, and serve alongside the chicken.