Lemon-Caper Chicken On Capellini

The pungent flavor of capers lends piquancy to the sauce of this elegant dish. Accompanied by capellini pasta (or fluffy long-grain white rice), crusty bread, and a crisp green salad, this dish saves the day when time is short and special guests are on the way.

Lemon-Caper Sauce
1 tablespoon cold water

1 tablespoon cornstarch

One 10 ½-ounce can chicken broth

¼ cup fresh lemon juice

1 teaspoon lemon zest

½ teaspoon freshly ground pepper, or to taste

1 tablespoon capers, drained and rinsed (see Tip)

To complete the recipe
3 tablespoons all-purpose flour

1/8 teaspoon pepper

Dash of salt

1 pound boneless, chicken breast halves, cut into 1-inch-wide lengthwise strips

2 tablespoons olive oil, divided

2 cups asparagus in 2-inch pieces (2 cups)

2 scallions, cut into 2-inch lengthwise strips

2 cloves garlic, minced

8 ounces capellini pasta

garnish (optional): snipped fresh chives, lemon slices

Begin heating a large pot of water over high heat for the capellini.

While the water is coming to a boil, prepare the sauce. Stir together the water and cornstarch in a small bowl or 2-cup measure until smooth. Stir in the remaining sauce ingredients; set aside.

To prepare the chicken, combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.

Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side, or until they are lightly browned but not cooked through.

With tongs, transfer the chicken to a plate and cover to keep warm.

Heat the remaining 1 tablespoon of oil in the sauté pan. Add the asparagus; cook for about 3 minutes, stirring occasionally. Add the scallions and garlic; cook, stirring occasionally, for about 2 more minutes, or until the asparagus is tender.

Stir the sauce and pour it into the skillet; cook, stirring, for about 1 minute, or until the sauce becomes clear and thickens slightly.

Reduce the heat to medium and stir in the chicken. Cover and cook for about 8 minutes, or until the chicken is thoroughly done. Taste and adjust the seasoning.

While the chicken is cooking, add salt, then the capellini to the boiling water. When the water returns to a boil, stir occasionally to separate the capellini. Reduce the heat to medium-high and cook for 5 to 7 minutes, or according to package instructions, until al dente; drain well.

To assemble the servings, arrange a bed of capellini onto each of 4 plates. Top with chicken strips and vegetables; drizzle with the sauce.