Fresh and hearty are two words we’re loving right now. Make magic in your kitchen with comforting dishes using arugula, lemon, and garlic — a fantastic combination.
- 6 ounces arugula
- 1 bulb garlic, roasted and peeled
- 2 teaspoons kosher salt
- 1 pound flour, plus 1/2 cup
- 1 whole egg
- 6 egg yolks
- 1 tablespoon extra-virgin olive oil
- 4 chicken breasts, pounded flat
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- 4 tablespoons butter
- 8 teaspoons minced shallots
- 8 ounces white wine or dry vermouth
- 8 lemons, 4 juiced and 4 segmented
- 4 tablespoons heavy cream
- 4 tablespoons capers
- Wilt the arugula in a pan with a small dash of oil. Cook over medium-high heat without browning. (Arugula should lose about 2 ounces of water weight.) Set aside and allow to cool to room temperature.
- Combine wilted arugula, roasted garlic, salt, and 1 pound flour in a food processor. Pulse until well-blended but coarse.
- Add in whole egg, egg yolks, and olive oil. Pulse well for about 3 minutes. (Dough will appear slightly crumbly.)
- Remove dough from food processor, and form into 6 small balls. Shape the pasta by feeding it into a pasta machine. Or, roll onto floured surface with a rolling pin, and slice strips with a knife. (Chef Neal prefers these noodles to be 1/16 inch thick and 1 inch wide!)
- Boil for 1-3 minutes, until desired texture is achieved. Set aside.
- Dredge the chicken breasts in ½ cup flour, adding salt and pepper to taste. Heat a pan with vegetable oil until lightly smoking. Sear the chicken on both sides until cooked about 75 percent through.
- Add butter and shallots to the pan. As soon as the shallots are translucent, add wine and reduce until almost dry. Pour in the lemon juice.
- Stir in cream and capers. Add salt and pepper to taste.
- Serve the chicken on top of the arugula and roasted garlic pasta. Top with lemon segments as a garnish.
Recipe by Neal Heidekat, Chef de Cuisine at Sonoma.