Lemon Chicken with Capers and Pappardelle
Lemon Chicken with Capers and Pappardelle is one of our favorite springtime meals. I start this dish by cooking the sugar snap peas and carrots. Then, I toss it with the pappardelle pasta. Next, I cook the chicken and make a lemony, buttery sauce. Finally, I serve it all together and the whole family eats it right up. We like this dish for several reasons. First of all, I like that I can make this dish in about thirty minutes. Secondly, I like that this dish can be made ahead completely in advance. Then, I just reheat it in the microwave. Thirdly, I like that this is a complete meal. I don’t need to make any side dishes. And, lastly, we all love the tender chicken, silky pasta, and lemony sauce.
The Equipment I Used
- A Cast Iron Skillet- I highly recommend using a cast iron skillet for the chicken. It really helps brown it quickly.
- A Large Skillet- Use your largest skillet to cook the vegetables. That way you’ll have lots of room to toss in the pasta.
The Ingredients Needed for Lemon Chicken with Capers and Pappardelle
- Sugar Snap Peas- Be sure to remove the tough ends and strings.
- Carrots- Slice them nice and thin so that they cook quickly.
- Chicken Breast- I like to use three small breasts for this. I find the smaller breasts to be the most tender. I highly recommend the Bell and Evans brand chicken since it’s the most tender. Use boneless, skinless chicken breasts.
- Flour- Use all purpose flour for dipping your chicken.
- Butter- Be sure to use unsalted butter.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
How I Made my Chicken
- First, I dipped the chicken lightly in flour.
- Then, I browned it on both sides. This only takes a few minutes.
- Finally, I simmered down the stock, wine and lemon juice. I slowly stirred in the butter and this created a delicious sauce.
If you like chicken breast, you need to try this buttery and delicious Lemon Chicken with Capers and Pappardelle.
Lemon Chicken with Capers and Pappardelle
Tender lemon chicken served with pappardelle tossed with sugar snap peas and carrots.
Ingredients
- 12 ounces pappardelle pasta
- 2 tbsp. each unsalted butter and olive oil
- 2 cups carrots, thinly sliced
- 2 cups sugar snap pes, trimmed and halved
- ¼ tsp. each kosher salt and black pepper
- ¼ cup pine nuts
- 2 boneless, skinless chicken breasts
- ¼ tsp. each kosher salt and black pepper
- 1 cup all purpose flour
- ¼ cup extra virgin olive oil
- ¼ cup unsalted butter
- 1 tbsp. minced garlic
- ½ cup lemon juice
- ½ cup white wine
- ½ cup chicken stock
- 3 tbsp. capers, rinsed
- 1 lemon, sliced
Instructions
- Begin by making the Pappardelle and Vegetables: Cook the pappardelle according to the package directions until al dente. Drain well.
- While the pasta cooks, make the veggies: In a large skillet, melt the butter and olive oil on medium heat. Add the carrots and snap peas and seasoning and cook until they're crisp tender, for about six minutes. Add the tossed pasta and pine nuts to the vegetables and cover to keep warm.
- While the vegetables cook, make the Lemon Chicken with Capers: Slice each breast in half vertically, and pound them until they're a half inch thick. Season them with salt and pepper. Dip them lightly in the flour. In a cast iron skillet, heat the olive oil on medium heat. Fry a few pieces at a time until each breast is lightly browned on both sides. They only need to cook for a couple of minutes on each side. Remove them to a plate and cover them to keep warm.
- Wipe out the pan. Melt two tablespoons of the butter in the pan and add the garlic. Cook on low heat for one minute. Add the lemon juice, white wine, and chicken stock. Simmer until reduced by half. Remove the pan from the heat.
- Stir in the capers. Stir in the rest of the butter, one teaspoon at a time. Spoon the sauce over the chicken and top each piece with a lemon slice.
Nutrition
Calories: 453kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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