Description
Penne pasta topped with juicy and tender fried chicken, smothered in a silky, tangy and lemony, caper-filled, butter-rich sauce. This delicious chicken dinner will make your taste buds tingle.
Ingredients
Scale
Chicken
2 cups canola oil
2 boneless and skinless chicken breasts, butterflied and cut in half
1 pinch kosher salt
1 pinch freshly ground black pepper
1 cup all-purpose flour
2 eggs
Sauce
1 cup unsalted butter*
1/2 yellow onion*, diced
3 garlic cloves*, minced
1 cup white cooking wine
1 lemon*
1/2 cup capers*
1 pinch salt*
1 pinch freshly ground black pepper*
Pasta
8 cups water
8 oz penne or rigatone pasta
1 tablespoon olive oil
Garnish
4 parsley sprigs. chopped
2 lemon slices
Instructions
- Preheat the oven to 350 degrees.
- Start the sauce: In a medium-sized saucepan, melt the butter over medium heat. Add the onions and garlic and cook until softened. Pour in the white wine and bring to a simmer. Reduce by half.
- Prepare the dredge: Add the canola oil to a medium-sized saucepan over medium heat. Crack the eggs into a small mixing bowl and whip with a whisk or fork. Add the flour to another small mixing bowl.
- Prepare the chicken: Season both sides of the chicken with salt and pepper.
- Dredge and cook the chicken: Coat each piece of chicken with flour, then egg wash, then flour. When the oil is ready** cook the chicken for about 2 minutes per side, until golden brown. Place the chicken on a non-stick baking sheet and bake for 8-10 minutes or an internal temperature of 165 degrees.
- Cook the pasta: Cook pasta according to the package directions and drain. Add olive oil and stir to coat.
- Finish the sauce: Add lemon, capers, salt, and pepper, to taste.
- Assemble: Place the pasta on the plate, followed by a piece of chicken, and top with sauce. Garnish with chopped parsley and lemon slices. Enjoy your flavorful creation!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian