There is something about the brineyness of capers that gives me wicked cravings every once in a while. I made this because I got one of those wonderful cravings. You can replace the chicken stock with a dry white wine if you have that on hand instead. Also, you can use any kind of pasta you have on hand for this dish. I like the rigatoni because the capers are small enough where the can fall into the tubes, which I totally dig!!!
2 chicken breasts, pounded thin
1/2 yellow onion, finely chopped
2 cloves garlic
Pinch of red pepper flakes
1 C chicken stock
Zest and juice from one lemon
2 TBSP capers
2 TBSP butter
1/2 lb rigatoni pasta
The first thing you want to do is pound out your chicken breasts so they are even and fairly thin (if they aren't already). Talk about therapy in the kitchen! Muahaha. Then get your water boiling for the pasta.
Dip your chicken breasts in some flour, dust off the excess four and place the breasts in the fridge while you dice your onion and garlic, zest and juice your lemon and roughly chop your capers (only 3 runs over with the knife shall do). Add your pasta to the boiling water and cook accordingly.
Preheat a medium skillet over medium-high heat, add some oil and fry your chicken breasts on each side for about 3 minutes. Remove breasts and set them aside on a plate, add a bit more oil to the skillet and saute the onions and garlic until they are tender. Once tender, add about a TBSP of flour and stir to combine with the onion and garlic mixture. Next, add your chicken stock, red pepper flakes, capers and lemon zest to the pan and simmer until the pasta is almost done.
For the last step you want to remove the skillet from the heat and add the butter after 10 seconds. Stir the butter to incorporate (this will act as a thickener to the sauce as well). Drain the pasta and add the pasta into the sauce. Toss and add fresh lemon juice and parsley. Put the pasta in bowls and top w your chicken breast.
Serve with Romano cheese.