This classic, Italian-American, dish is a favorite of many and is simple enough to make on a weeknight and guaranteed to please even the pickiest of eaters. In this hands-on class with Chef Hend Yahya, you will not only learn to make Chicken Piccata with its bright, acidic sauce of lemon, white wine and capers but you will also make pasta from scratch. You’ll begin by making pasta dough and then while it rests you’ll learn to pound a chicken breast to the prefect thickness so it can be dredged in flour and cooked so its crispy crust will be ideal for your zesty piccata sauce. Finally you will learn to roll and cut your pasta dough and round out your meal with a fresh salad and clafoutis for dessert. This Italian-American dinner is sure to become a staple in your repertoire.

• Pasta Dough
• Fresh Fettuccine
• Chicken Piccata – Lightly floured Chicken Breast in a Lemon Butter, Wine & Caper Sauce
• Fresh Garden Salad with Champagne Vinaigrette
• Seasonal Fruit Clafoutis (Chef prepared)