Pamigiano-Reggiano Crusted Chicken Picata

Makes 4 servings

Deborah Hendon

Chicken parmigian gets a summer makeover

ingredients

4 pieces boneless, skinless chicken breast
1/4 cup flour, for dredging
1 egg, beaten
1 cup shredded parmigiano reggiano cheese, plus a handful or 2 to toss with pasta
3 tablespoons EVOO - Extra Virgin Olive Oil
2 cloves garlic, finely chopped
12 caper berries, thinly sliced or 3 tablespoons capers in brine, drained and pat dry
2 lemons, 1 very thinly sliced
1/4 cup flat leaf parsley, chopped
1/2 cup dry white wine - eyeball the amount
1/2 cup chicken stock
1/2 pound angel hair pasta
1/4 pound, 3-4 handfuls, baby spinach leaves
2 tablespoons cold butter, cut into small pieces
Black pepper
Salt

1
Place a big pot of water on the stove to boil for pasta.
2
Pound the chicken with mallet or small skillet between sheets of wax paper or plastic wrap to 1/4 inch thick. Dredge chicken in flour, coat in egg then press and coat with cheese.
3
Heat 2 tablespoons EVOO, 2 turns in large nonstick skillet over medium to medium high heat. Cook the chicken 4-5 minutes on each side until deeply golden in color. Remove and reserve on platter, cover with foil. Add 1 more turn of the pan EVOO then the garlic and sliced caper berries or capers, thinly sliced lemon, sauté 2 minutes then add parsley, stir in wine, reduce a minute. Lower the heat to simmer/low.
4
Salt pasta water. Drop pasta to cook to al dente, about 3 minutes.
5
Add chicken stock to sauce and stir 1 minute, stir in cold butter and melt into sauce. Add the juice of 1 lemon to the pan. Spoon a little sauce over the chicken. To remaining sauce, add spinach and wilt in. Add 1 ladle of starchy cooking water from pasta to the sauce, drain pasta and toss with sauce and spinach 1 minute.
6
Season pasta with salt and pepper and a little cheese and serve along side chicken.