Presented over wilted greens instead of pasta.
I learned to make this light and tasty dish while living in Pozzuoli Italy, just outside of Napoli. Cooking class was informal in Maria's home and always with some local wine. Once you try this you will never go back to the breaded version.
Serves 4
1 pound/450g gluten free pasta* cooked al dente
2 skinless and boneless chicken breasts, butterflied and then cut in half **
Sea salt and freshly ground black pepper
3 tablespoons/45ml extra-virgin olive oil
½ cup/118ml brined capers, drained
3 tablespoons/45ml caper brine
1/3 cup/79ml fresh lemon juice
1/3 cup.70ml fresh parsley, chopped
Bring a large pot of water to a boil. Season liberally with salt (it should taste like the
ocean). Add pasta and cook to al dente.
Season the chicken with salt and pepper. In a large skillet over medium high heat, spritz with olive oil to cover pan. When oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate. Spritz with more olive oil. Add the other 2 pieces of
chicken and brown both sides. Remove pan from heat and add chicken to the plate.
Into the pan add the capers, brine, lemon juice and olive oil. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter with pasta. Pour sauce over chicken, gently mix with pasta and garnish with parsley.
* If using rice pasta, under cook package directions by 3-5 minutes and rinse thoroughly under cold water to remove excess starch.
** You can place the breasts between two sheets of plastic wrap and pounded to 1/8/.5ml thick.
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