Chicken Piccata with Fresh Pasta Workshop

A delicious Chicken Piccata served with fresh pasta.

How to Make it

1. Make a well in the flour and salt mixture.
2. Add eggs, olive oil, and a pinch of salt into the well.
3. Mix the egg and olive oil with a fork without incorporating any flour yet.
4. Slowly incorporate flour from the sides until a dough forms.
5. Once dough forms, use your hands to incorporate the last bits of flour.
6. Knead for 10-15 minutes until smooth and plump.
7. Wrap with plastic wrap and let it rest for 30 minutes at room temperature.
8. Flatten pasta dough with a roller.
9. Run pasta dough through the widest setting (0) on a pasta machine.
10. Set the pasta machine to (2) and roll dough through again.
11. Fold the dough in half, reset machine to (0), and roll again.
12. Repeat steps until you reach thinner settings (0 → 2 → 4 → 6 → 8).
13. Run the thinned pasta sheet through the fettuccine cutter.
14. Pat dry chicken breasts with paper towels.
15. Butterfly chicken breasts by slicing in half horizontally.
16. Season both sides with salt and pepper.
17. Coat chicken with flour.
18. Heat pan to medium-high, add clarified butter and olive oil (1:1 ratio).
19. Sauté chicken until golden brown (~3-5 minutes per side).
20. Remove chicken and lower heat to medium-low.
21. Add capers and caper juice, smashing capers to release flavor.
22. Deglaze with white wine vinegar and lemon juice, increasing heat to medium.
23. Reduce by 30%.
24. Add chicken stock and further reduce by 30%.
25. Return chicken to pan and simmer uncovered for ~5 minutes.
26. Remove chicken and continue reducing the sauce until slightly thickened.
27. Add salt, pepper, and cold butter cubes to emulsify.
28. Pour sauce over chicken and serve with pasta. Enjoy!