Cook Along with Chef Deniz: Chicken Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce

Chicken Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce

By Chef Deniz Tarakcioglu

May 27th, 2021

Ingredients:

• 150g fine semolina
• 75g hot tap water
• 2 chicken breasts, cut in half lengthwise
• 100mL flour
• 1 lemon, thinly sliced
• 100mL capers
• 100mL white wine
• 100mL chicken stock
• 50mL parsley
• 50mL butter

Instructions:

• First mix the semolina with water and 5mL of salt. Knead around 3-4 minutes and rest under a bowl for 10 minutes. Knead for another 2 minutes, wrap it in plastic and rest at room temperature for at least 1 hour. Cut a golf ball sized piece from the dough and stretch into a ½” diameter rope. Cut ½” pieces. Using a cavarola board, or just a plain surface, drag by fingers until the inside is slightly wrapped and it forms into a football shape. Rest covered until ready at room temperature.
• Season the chicken breast with salt and rest for 3 minutes. In a large pan, heat up ½” of olive oil. Dip the chicken into the flour and fry with sliced lemon in olive oil until almost done, 2 minutes per side. Transfer onto a rack. Bring a medium pot of salted water up to a boil. Cook cavatelli until tender, around 3 minutes. Add capers to the pan and deglaze with white wine, reduce by half. Add stock and reduce until thick. Add butter, parsley and cavatelli. Toss in sauce and serve with chicken.