Tried & True: Pan-roasted Chicken With Lemon Caper Sauce Over Pasta


Chicken with Lemon Caper Sauce Over PastaThis is one of my wife’s favorites and the pic received a pretty good response on Instagram so I decided to go ahead and post the recipe.

This is something we actually served at the Iron City Grille inside the Holiday Inn Pittsburgh International Airport where I was Kitchen Manager and Head Chef. The building has since been purchased by Robert Morris University and repurposed into a dorm. I have now tweaked and added this dish to my personal repertoire and now you can too!

Continue reading for the recipe …

Pan-roasted Chicken with Lemon Caper Sauce over Pasta

Serves: 1 (This recipe is best done serving by serving. Each pan makes one plate.)

Ingredients

1 Airline chicken (Boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.) Can be substituted with a boneless chicken breast.

3 Tablespoons Olive oil or Vegetable oil

Salt & Pepper

8 Ounces Cooked linguine (or other light pasta)

2 Tablespoons Capers

1/4 Cup Red onion (julienne)

1 Garlic clove (minced)

3 Tablespoons Green onion (chopped)

1 Tablespoon Fresh parsley (chopped)

3/4 Cup Chicken stock or broth

2 Tablespoons Lemon juice

1/2 cup Marsala cooking wine

2 Tablespoons Unsalted butter

2 Lemon wedges

Directions

1. Preheat the oven to 350. In a small all metal saute pan or skillet, place a tablespoon of Olive or vegetable oil. Heat this oil on medium high heat. Sprinkle chicken with salt and pepper. Once hot, sear the chicken skin side (presentation side) down for 4 minutes. Flip the chicken and sear for 2 minutes on the other side. Place pan in the oven and bake the chicken for 10 minutes or until the chicken reaches 155 degrees.

2. In another saute pan or skillet, heat 1 tablespoon of olive or vegetable oil on medium high heat. When oil is hot, add capers, garlic, red onions, 2 tablespoons of green onions, and parsley. Saute for no longer than 2 minutes. Add lemon juice and chicken stock or broth and mix well. Add the pasta, mix, and cook until liquid is reduced. When ready, pan should be almost dry but not quite. This should only take a few minutes. Remove from heat.

3. In a small sauce pan, add marsala cooking wine and allow to come to a boil over medium high heat. Turn off heat and add 2 tablespoons of unsalted butter. Take the pan and swish the liquid back and forth to let the butter melt slowly and emulsify. It is important not to stir the mixture at this stage. Add remaining green onions and continue swishing until butter is completely emulsified.

4. Place the pasta on the plate first. Put the chicken on top of the pasta. Pour the marsala sauce over the chicken and let it run through the pasta. Garnish with lemon wedges.

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