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Tonight, we’re making a classic of Italian-American cuisine: chicken piccata. This easy dish is defined by its bright, rich sauce of lemon, butter, fresh parsley and briny capers. Here, we’re pairing our chicken piccata with fusilli col buco (a delightfully springy, curly pasta), tossed with sautéed garlic chives—a seasonal allium with a delicate, garlicky flavor.

Ethan Mick

with Fusilli Pasta & Garlic Chives

Chicken Piccata

Boneless, Skinless Chicken Thighs

Fusilli Col Buco Pasta

Lemon

Parsley

Garlic Chives

Chicken Demi-Glace

All-Purpose Flour

Grated Parmesan Cheese

Capers

Butter

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) Roughly chop the capers. Finely chop the parsley leaves and stems. [Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) [Quarter and deseed the lemon.](#) Cut the garlic chives into ½-inch pieces.

Prepare the ingredients:

Add the **pasta** to the pot of boiling water and cook 12 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving **½ cup of the pasta cooking water**, thoroughly drain the cooked pasta; rinse under cool water for 30 seconds to 1 minute to prevent sticking. Rinse and wipe out the pot.

Cook the pasta:

While the pasta cooks, place the **flour** on a plate. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes on the first side, or until golden brown. Flip and add the **butter**; cook 3 to 5 minutes, or until the chicken is cooked through.

Coat & cook the chicken:

To the pan of chicken, add the **demi-glace**, **capers**, **half the parsley**, **the juice of 2 lemon wedges** and **¼ cup of water**; season with salt and pepper. Cook, occasionally swirling the pan and spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is thoroughly coated and the sauce is slightly thickened. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Make the sauce & finish the chicken:

While the chicken and sauce cook, in the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the **garlic chives** and **lemon zest**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the garlic chives are bright green.

Cook the aromatics:

Add the **cooked pasta** and **half the reserved pasta cooking water** to the pot of aromatics; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until thoroughly combined and heated through. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) [Season with salt and pepper to taste.](#) Divide between 2 dishes. Top with the **finished chicken** and a few spoonfuls of the **sauce** from the pan.  Garnish with the **cheese** and **remaining** **parsley**. Serve with the **remaining** **lemon** **wedges** on the side, if you’d like. Enjoy!