Tony’s Take on Ellie’s Chicken Piccata at Cooper’s Hawk

Step by step

1. Bring a large pot of salted water to a boil. Cook the capellini according to package instructions until al dente. Drain and toss with a trace amount of olive oil to prevent sticking. Keep warm.
2. Slice the chicken breasts horizontally to create four even cutlets. Place them between two sheets of plastic wrap and pound uniformly to a 1/4-inch thickness.
3. In a shallow dish, whisk together the flour, kosher salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess to ensure a thin, even coating.
4. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken cutlets. Sear for 3 to 4 minutes per side until a golden-brown crust forms and the meat is cooked through. Transfer the chicken to a plate and tent with foil.
5. Reduce the heat to medium. Pour the white wine into the skillet to deglaze, using a wooden spoon to scrape up the fond from the bottom of the pan. Simmer until the wine reduces by half.
6. Stir in the chicken broth, fresh lemon juice, and capers. Allow the liquid to simmer and reduce for 3 to 5 minutes until slightly thickened.
7. Remove the skillet entirely from the heat. Vigorously whisk in the remaining 2 tablespoons of cold butter until it is fully melted and the sauce becomes opaque and emulsified.
8. Return the chicken cutlets to the skillet, turning them briefly to coat in the warm sauce.
9. To plate, arrange a portion of capellini in the center of a wide, shallow bowl. Lay the chicken cutlets over the pasta and spoon the emulsified caper sauce generously over the top.
10. Garnish with the thin lemon half-moons and immediately sprinkle exactly 1 teaspoon of Salted Perfection Lemon Zest Finishing Salt over the chicken right before serving. DUNZO!