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1
For the buttery lemon noodles: Cook the pasta according to the package directions.
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2
Drain and set aside.
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3
For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
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4
Heat the butter and oil in a large skillet over medium heat.
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5
Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn.
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6
Remove the chicken to a plate.
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7
Add the garlic to the skillet and saute.
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8
Pour in the chicken broth and wine, and squeeze in the juice of the lemon.
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9
Whisk the sauce, scraping the bottom of the skillet.
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10
Allow the sauce to cook and bubble and thicken until reduced by about half.
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11
Sprinkle in a little salt and pepper as it's cooking.
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12
Reduce the heat to low and whisk in the cream.
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13
Add the capers, then cook for a couple of minutes until the sauce thickens.
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14
Taste and adjust the seasonings.
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15
Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
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16
To finish the noodles, melt the butter in a separate skillet over medium-high heat.
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17
Throw in the cooked pasta, along with the parsley.
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18
Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them.
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19
Grate in some lemon zest and squeeze in some lemon juice.
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20
Season with salt and pepper.
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21
Place a handful of arugula on each plate, some noodles and a chicken breast.
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22
Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.
