Chicken Piccata and Handmade Pappardelle

CHICKEN PICCATA

Ingredients:

2 to 4 boneless, skinless chicken breasts about 1 pound

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried oregano

2 tablespoons butter

2 tablespoons extra virgin olive oil

Chick Piccata Sauce

1 cup chicken broth

½ cup white wine

2 tablespoons capers rinse if you want

2 tablespoons lemon juice

1 tablespoon lemon zest

1 tablespoon Dijon mustard

1 to 2 tablespoons cornstarch use two for a thicker sauce

Garnish

parsley optional garnish

lemon slices or wedges optional garnish

HOMEMADE PAPPARDELLE

Ingredients

3½ cups semolina flour (can substitute all purpose or use a mixture)

4 eggs size large

water, 2 tablespoons at a time up to ¼ cup

Instructions:

CHICKEN PICCATA

Make the Chicken

Slice the chicken breasts in half if breasts are large and flatten to 1/2″ thick. If the breasts are smaller, just flatten 4 small chicken breasts with a mallet until approximately 1/2″ thick.

For the dredging mixture: combine flour, salt, black pepper, garlic powder, and dried oregano. Stir to combine and set aside.

Dredge chicken in flour mixture and set aside.

Add olive oil and butter to a large skillet over medium heat. Let butter melt.

Cook chicken in the skillet until cooked through, about 3-5 minutes on each side over medium heat.

The chicken should have an internal temperature of 165°F.

Make the Sauce

Remove chicken and add the rest of the ingredients (chicken broth, white wine, capers, lemon juice, lemon zest, Dijon mustard, and cornstarch) to the skillet, whisking to combine. Simmer for just a few minutes until the sauce thickens slightly.

Add the chicken back to the skillet and spoon sauce over top the chicken. Top with parsley if desired. Serve and enjoy.

HOMEMADE PAPPARDELLE

Combine – In a stand mixer or mixing bowl, combine flour, eggs and water. Add an additional tablespoon of water at a time until you reach the desired consistency on speed 4.

Knead – With a stand mixer, knead for two minutes, or knead by hand on a lightly floured surface .

Make Pasta Sheets – Set the pasta roller attachment on level 1. Make a flat dough ball and feed through the roller until you have even, flat pieces. By hand: roll out on a floured surface with a rolling pin.

Cut – Place your flattened dough on a clean, lightly floured countertop or large cutting board. Next, use a pappardelle attachment to cut, or use a rolling cutter specifically designed for pappardelle if you wish. You can also cut the dough into strips with a pizza cutter, or use a knife, just be sure to flour it to prevent sticking as you cut.

Cook pappardelle for three minutes in a pot of boiling, salted water.

Notes for Chicken Piccata:

Chicken Preparation:

Flatten Evenly: For even cooking, make sure to flatten the chicken breasts to a uniform thickness. If using large breasts, slice them horizontally before flattening. This ensures they cook quickly and evenly.

Dredging:

Coat Well: Ensure each piece of chicken is thoroughly coated with the seasoned flour mixture. This helps to create a crispy crust and aids in thickening the sauce.

Cooking Chicken:

Medium Heat: Cook the chicken over medium heat to ensure it cooks through without burning.

Adjust heat as necessary to avoid burning the butter and oil.

Making the Sauce:

Deglazing: Scrape up any browned bits from the bottom of the skillet while making the sauce. These bits add extra flavor to the sauce.

Cornstarch:

Adjust Thickness: Start with 1 tablespoon of cornstarch and add more if needed to achieve your desired sauce thickness. Mix cornstarch with a bit of water to make a slurry before adding it to the sauce to avoid lumps.

Garnishing:

Add Freshness: Garnish with fresh parsley and lemon slices for added flavor and visual appeal. These can be added just before serving.

Notes for Homemade Pappardelle:

Flour Choice:

Semolina vs. All-Purpose: Semolina flour gives pappardelle a slightly more rustic texture. If using all-purpose flour, expect a slightly softer texture. You can also use a mix of both for a balance of texture and flavor.

Dough Consistency:

Adjust Water: Add water gradually, as too much can make the dough sticky. The dough should be smooth and elastic but not overly wet.

Kneading:

Proper Kneading: Knead the dough until it’s smooth and elastic. This develops the gluten and ensures the pasta has the right texture.

Rolling Dough:

Even Thickness: Roll the dough out evenly to ensure uniform cooking. If rolling by hand, use a rolling pin and keep the surface lightly floured to prevent sticking.

Cutting Pappardelle:

Uniform Strips: Aim for consistent thickness when cutting the pappardelle to ensure even cooking. If using a knife or cutter, be sure to flour the blade to prevent sticking.

Cooking Pasta:

Timing: Fresh pappardelle cooks quickly, typically in 3 minutes. Taste a piece to ensure it’s cooked to your desired level of doneness. Be careful not to overcook.

Serving:

Combine Well: Toss the cooked pappardelle with the chicken piccata sauce to ensure even coating. Serve immediately for the best texture.

Storage:

Refrigeration: Store leftover chicken piccata separately from the pasta to prevent the pasta from becoming soggy. Both can be stored in airtight containers in the refrigerator for up to 3 days.

Reheating:

Gently Reheat: Reheat chicken piccata and pappardelle gently in a skillet or oven to avoid overcooking. Add a splash of chicken broth or water if the sauce has thickened too much.

Pasta Drying:

Drying: If making a large batch, let the cut pappardelle dry slightly before cooking to prevent sticking. Dust with flour to keep the pieces separate.

Nutrition Information:

Chicken Piccata (per serving, assuming 4 servings total):

Homemade Pappardelle (per serving, assuming 4 servings):

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, chicken thighs can be used as a substitute.

They will add a slightly richer flavor and are more forgiving if slightly overcooked.

Ensure they are cooked to an internal temperature of 165°F (74°C).

What can I substitute for white wine in the Chicken Piccata sauce?

If you prefer not to use white wine, you can substitute it with extra chicken broth, a splash of white wine vinegar, or a combination of lemon juice and chicken broth.

Can I make the pappardelle ahead of time?

Yes, you can prepare the pappardelle ahead of time.

After cutting the pasta, let it dry on a floured surface.

Store it in an airtight container or plastic bag in the refrigerator for up to 2 days.

You can also freeze it for longer storage.

How can I make the Chicken Piccata sauce thicker?

To thicken the sauce, use the full 2 tablespoons of cornstarch mixed with a bit of water to create a slurry.

Add this to the simmering sauce until it reaches your desired thickness.

Is there a gluten-free alternative for the pappardelle?

Yes, you can use gluten-free pasta made from rice flour, corn flour, or a gluten-free blend.

While it won’t be homemade pappardelle, it will work as a substitute.

Can I use pre-made pasta instead of making pappardelle from scratch?

Absolutely. Store-bought pappardelle or any other pasta shape can be used.

Just cook according to the package instructions and proceed with the Chicken Piccata.

What can I use instead of semolina flour for the pappardelle?

You can substitute all-purpose flour for semolina flour.

However, semolina flour gives the pappardelle a slightly firmer texture.

Can I make the Chicken Piccata sauce without capers?

Yes, if you’re not a fan of capers, you can omit them.

You might want to add a bit more lemon juice or a small amount of olives to maintain the tangy flavor profile.

How do I know when the pappardelle is done cooking?

Fresh pappardelle cooks quickly, usually in about 3 minutes.

Taste a piece to check for doneness; it should be al dente, with a slight bite.

Can I freeze the Chicken Piccata and pappardelle?

Yes, you can freeze the cooked Chicken Piccata and pappardelle separately.

Store the chicken in an airtight container and freeze for up to 3 months.

Pappardelle can be frozen in a similar manner.

Reheat by thawing in the refrigerator overnight and reheating gently on the stove.