Ingredients
8 uncrumbed chicken breast schnitzels (900 g)
¼ cup plain flour
Salt and pepper, to taste
2 tbsp olive oil
25 g butter, chopped
3 eschalots (125 g), thinly sliced
3 cloves garlic, crushed
2 tbsp drained baby capers
¾ cup chicken stock
½ cup lemon juice
½ cup chopped fresh parsley
375 g pappardelle pasta
Steamed broccolini, to serve
Method
- Coat chicken in flour seasoned with salt and pepper. Shake away excess.
- Heat oil in a large, deep frying pan over a medium heat. Add butter. When butter starts to foam, add chicken in two batches. Cook for 1½ minutes on each side or until lightly browned. Remove from pan.
- Add eschalots and garlic to same pan. Cook, stirring, until soft. Add capers, stock and juice. Bring to boil. Gently boil for 2 minutes or until slightly thickened. Return chicken to pan with half the parsley. Simmer for about 2 minutes, or until chicken is cooked through.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
- Serve chicken over pasta with broccolini. Spoon over sauce. Garnish with remaining parsley.