Ingredients
1lbpenne pasta
¾cupall-purpose flour
1¼tspsalt
1tspfreshly ground black pepper
2largeeggs
1½lbschicken breasts,boneless, skinless, sliced into cutlets about ¾-inch thick
½cupolive oil
2tbspbutter
1small white onion,diced
2clovesgarlic,sliced
½cupchicken stock
3tbsplemon juice,(from 1 lemon)
¼cupcapers
¼cupfresh parsley,minced
salt and pepper,to taste
2tbspbutter
⅔cupItalian breadcrumbs
¼tspsalt
¼tspfreshly ground black pepper
Preparation
Bring a large pot of heavily salted water to a boil, and add the pasta.
Cook for 8 to 10 minutes or according to package instructions until al dente.
Scoop out and reserve about ½ cup of the pasta-cooking water, and then drain the pasta.
Set aside.
In a small skillet, melt the butter over low heat.
Add the breadcrumbs and stir them well so they evenly soak up the butter.
Cook on low heat for about 3 minutes until the breadcrumbs start to brown.
Stir occasionally to prevent burning. Watch closely, as it can go from perfect to burned quickly.
Mix together the flour, salt, and pepper in a shallow bowl.
Whisk the eggs in a second shallow bowl.
Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them.
Let chicken rest on a plate.
Heat the olive oil in a large skillet over medium heat.
When the oil sizzles immediately when sprinkled with a little flour in it, it’s ready.
Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total).
Check the cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165 degrees F.
Remove the chicken from the skillet, and let it rest while finishing the dish.
Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter.
Turn the heat down to medium-low, and add the onions and sliced garlic.
Stir the veggies, cooking for a few minutes until they soften.
Add the chicken stock and lemon juice, and using a wooden spoon, scrape up any bits stuck to the pan.
Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce.
If the pan seems dry, add enough of the reserved ½ cup pasta cooking water so the pasta no longer seems dry.
After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture.
Garnish with fresh parsley and capers.
Serve the penne while warm, topping each bowl with the crispy buttered Italian breadcrumbs.
