1. 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.
2. Combine wilted arugula, roasted garlic, salt, and 1 pound flour in a food processor. Pulse until well-blended but coarse.
3. Add in whole egg, egg yolks, and olive oil. Pulse well for about 3 minutes. (Dough will appear slightly crumbly.)
4. 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!)
5. Boil for 1-3 minutes, until desired texture is achieved. Set aside.
6. 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.
7. 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.
8. Stir in cream and capers. Add salt and pepper to taste.
9. 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.