Unlike most families, our schoolyear began only this week. As a result, I have two Twinkies who are moping their way through life. Poor Twinks; I guess they assumed life could be lived without the knowledge of atoms, molecules and pythagorean theorems- they’re devastated. I keep trying to reassure them that their kindles won’t die without them, but it won’t work. To bribe them, I decided to make one of their favorite meals- Chicken Piccata with Asparagus.
Chicken Piccata Fettuccine with Asparagus
A crispy breading soaks up a lemon-butter sauce to create a sumptuous main course.
- 2 boneless skinless chicken breast (filleted in 4 pieces), or 4 butterflied breasts
- kosher salt to taste
- freshly ground pepper to taste
- garlic powder 1 tbsp for seasoning
- 2 cups all purpose flour
- 3 large eggs beaten
- 1 stick unsalted butter divided
- 1/4 cup vegetable oil
- 2 tsp extra virgin olive oil
- 1/4 cup white onion minced
- 2 cloves garlic minced
- 1 cup white wine pinot grigio or sauvignon blanc
- 1/2 cup freshly squeezed lemon juice reserve two lemon halves
- 1 cup chicken stock
- 1 tbsp capers
- 1 lb asparagus woody ends removed and stalks cut into 2" pieces
- 1 lb fettuccini cooked according package instructions and drained*
- fresh parsley to garnish
Place the butterflied chicken breasts between a piece of wax paper and pound to a 1/4" thickness. Season with salt, pepper, and garlic powder on both sides.
In a large frying pan, heat 4 tbsp of butter and the vegetable oil over med-high heat (350°F). Prepare a dredging station next to your stove with a dish full of the flour and a separate one with the beaten egg. On the opposite side of your pan, line a sheet pan with paper towels to drain the fried chicken breasts on. Set your oven to warm to keep the cooked chicken warm.
Dredge the chicken breast first in the flour, then dip in the egg (allowing the excess to run off), then back into the flour. Shake off any excess flour, and carefully place in the hot oil. Fry on each side for four minutes or until golden brown. Remove from the oil and allow to drain on the paper-towels. Keep warm.
Once the chicken is fried, clean out your pan and, over medium-high heat, heat the olive oil. Sauté the onion and garlic for 3 minutes or until glossy. Carefully, add the white wine and deglaze the pan, scraping up the bits of food that may be stuck to the pan.
Add the lemon juice and chicken stock and bring to a simmer. Allow the sauce to cook for 10 minutes or until reduced by half. Add the capers and finish by stirring in the remaining butter.
Add the asparagus and cook for 5 minutes before adding the chicken breast. Warm the chicken and serve over the pasta. Garnish with parsley, if desired. Enjoy!
*Begin cooking the pasta when you start your sauce. Toss the cooked fettuccini in a tbsp of extra virgin olive oil immediately after draining to prevent it from sticking together while you prepare the sauce.