The View: Clinton Kelly Chicken Piccata with Lemon Pasta Recipe

The View/Chew Cook-Off: Team Cookware

Clinton Kelly and Stacy London reunited as Team Cookware and put their chemistry to use on a kitchen project. They whipped up some Chicken Piccata with Lemon Pasta.

For all the recipes from this cooking competition, be sure to also view Salsa Roja Steak Tacos, Zucchini Keftedes, and Groundnut Stew.

The View: Clinton Kelly Chicken Piccata with Lemon Pasta Recipe Ingredients

• 2 butterflied, separated Chicken Breasts (pound to 1/4” thick)
• 1/4 cup Dry White Wine
• 2 Lemons
• 1/4 cup chopped Italian Parsley
• 1 cup All-Purpose Flour
• 1/2 cup Butter
• 1/3 cup Chicken Stock
• 2 tbsp drained, rinsed Capers
• 1/4 cup Extra Virgin Olive Oil
• Salt & Pepper

Lemon Pasta Ingredients

• 1 lb Angel Hair Pasta
• 2 tbsp Butter
• 1 pinch Red Pepper Flakes
• 1/4 cup chopped Italian Parsley
• 3 cloves sliced Garlic
• Zest & Juice of 2 Lemons
• 1/4 cup grated Parmigiano-Reggiano
• 2 tbsp Extra Virgin Olive Oil

Clinton Kelly: The View Chicken Piccata with Lemon Pasta Recipe Directions

1. Salt and pepper the chicken pieces before dredging them in flour.
2. Preheat a skillet on medium with 2 tbsp olive oil and 2 tbsp butter.
3. Let the butter foam before adding two pieces of chicken. Cook to golden brown, about three minutes.
4. Flip the chicken and cook on the other side for three more minutes. Transfer to a platter to rest.
5. Add 2 tbsp oil and 2 tbsp butter to the pan and cook the remaining two chicken pieces. Then drain most of the fat from the pan.
6. Return the pan to medium heat. Pour in wine with chicken stock, capers, juice from two lemons, zest of one lemon, salt and pepper.
7. Simmer and cook to let the liquid reduce by half. Then add 4 tbsp butter with parsley and stir.
8. Adjust seasonings to taste. Return chicken to the pan and toss it to get a good coating.
9. Spoon sauce over chicken to serve with lemon pasta. Garnish with remaining lemon zest.

Pasta Directions

1. Boil a large, heavily salted pot of water and cook the pasta to al dente.
2. Heat a saute pan on medium heat, with 2 tbsp oil, 2 tbsp butter, garlic, and red pepper flakes. Cook everything for about two minutes.
3. As you drain the pasta, reserve a mug of cooking water.
4. Add pasta to the saute pan. Add lemon juice and zest, parsley, and some of the reserved water.
5. Simmer and cook for about a minute.
6. Finish off the heat with Parmigiano, olive oil, and parsley.