Chicken piccata, amped up, with pasta finished in the sauce and fried capers

Sprinkle kosher salt on both sides of the butterflied breasts and leave at room temperature half an hour.

Dry the capers and fry briefly in shimmering hot oil until crisp; spoon out and drain on paper towels.

Saute the chicken in a few tablespoons of the caper oil 3 to 5 minutes per side until browned and cooked through, flipping onto the same spot so less fond is exposed to burn.

Remove the chicken; saute the chopped shallot, adding oil if needed, then the minced garlic about 30 seconds until fragrant.

Deglaze with the chicken stock and white wine; add the capers, the juice of one lemon and optionally its zest; simmer and reduce by half.

Meanwhile cook the pasta in a shallow pot of water.

Return the chicken and lemon slices to the sauce to coat and finish cooking; remove them, add the chopped herbs and simmer about 30 seconds.

Add the pasta a minute shy of done with half a cup of pasta water and simmer 1 to 2 minutes until done.

Off the heat, mount with butter and season with kosher salt and black pepper until the sauce is emulsified and creamy.

Twirl the pasta into a nest with a carving fork and ladle, top with a chicken breast, lemon slices, fresh herbs and the fried capers.