Really, is there anything better than a combo of capers and lemon? I mean perhaps only if you add artichoke hearts, some herbed boursin cheese, and top it all off with crispy chicken.

Remember when the viral tik tok pasta happened? And I made my own version here? Well this isn’t anything like that… but what that trend taught me was the benefit of using flavored cheese to create flavor and bolster sauces.

Which comes back into play here, where I used the same thought process to boost the flavor of my pasta sauce to create the cheesiest, most flavorful lemon caper sauce around.

Ingredients:

2lbs chicken cutlets

2 1/2 cups pork panko (can use regular panko if want)

1 tsp salt

evoo

8 oz extra wide egg oodles, cooked per instructions

1/4 cup capers

3oz caper juice

zest of 1 lemon

juice of one lemon

1 lemon, sliced

4 Tbsp butter

1/2 cup white wine

1/2 cup chicken stock

2 rounds garlic and fine herb boursin

1/4 cup pasta water

1 can artichoke quarters in water

sliced scallion greens

Directions:

Cover the bottom of a large sauce pan with evoo. Bring to shimmer over medium heat.

In a large shallow bowl, combine panko and salt. Dip chicken cutlets into panko mixture until coated on both sides.

Add to pan, and cook until golden brown on both sides, and cooked all the way through. Set on a wire rack until ready to serve.

Mean while, in a large dutch oven or sauce pan, melt butter over medium heat.

Add artichokes and capers. Sauté until slightly softened. Add wine and chicken stock.

Add boursin, lemon zest and lemon juice. Stir while cheese melts. Bring sauce to a boil.

Turn down to simmer and add lemon slices, pasta, and pasta water. Stir to combine.

Remove from heat and plate. Top pasta with crispy chicken and garnish with sliced scallions.