Chicken Piccata with Angel Hair & Green Beans

Name: Chicken Piccata with Angel Hair & Green Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 g Chicken Breast; 15 g All-Purpose Flour; 20 g Butter; Lemon × ½; 1 tbsp Capers; 100 ml Chicken Stock; 3 g Fresh Parsley; 2 g Salt; 1 g Black pepper; 90 g Angel hair pasta (capellini); 80 g Green beans

40 min · Easy · Serves 1

720 kcal per serving · 50g protein

Golden pan-fried chicken cutlets in a bright lemon-butter sauce with briny capers, served the way piccata is meant to be: tossed through angel hair so nothing is left in the pan, with green beans blanched in the same pasta water.

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Ingredients

150 g Chicken Breast
15 g All-Purpose Flour
20 g Butter
Lemon × ½
1 tbsp Capers
100 ml Chicken Stock
3 g Fresh Parsley
2 g Salt
1 g Black pepper
90 g Angel hair pasta (capellini)
80 g Green beans

Method

Put the pasta water on first

Fill a large pot with water, salt it until it tastes like the sea, and set it over high heat to come to the boil while you prepare the chicken.
Butterfly the chicken

Slice the chicken breast horizontally into two thin cutlets and season both sides with salt and pepper.
Dust with flour

Dredge the cutlets in flour — drag them through for a light, all-over dusting — then shake off the excess; this thin coating is what gives the sauce its silky body.
Pan-fry until golden

Melt half the butter in a large frying pan over medium-high heat and fry the cutlets until golden on both sides and cooked through — 74°C in the thickest part on a food thermometer — then set them aside on a plate.
Beans, then pasta, one pot

Drop the green beans into the boiling water and set a 6-minute timer, adding the angel hair to the same pot after 3 minutes — capellini needs only 3 minutes of its own. Scoop out a mugful of the cooking water, then drain both together.
Build the sauce

Pour the stock into the pan, scrape up the browned bits, add the lemon juice and capers and let it bubble down by half.
Mount with butter

Swirl in the remaining butter off the heat until the sauce turns glossy, then return the chicken and spoon the sauce over.
Toss the pasta through the sauce

Lift the chicken back onto its plate for a moment and add the drained pasta and beans to the pan with 2 tablespoons of the reserved water. Toss over low heat for about 30 seconds, until the sauce turns creamy and coats every strand.
Finish and serve

Twirl the pasta into the middle of a warm plate, lay the cutlets on top and scatter with chopped parsley and two thin lemon slices. Serve immediately.