• 4 boneless, skinless chicken breast halves (or use cutlets)
  • 2 Tbsp grated Parmesan cheese
  • 1/3 cup flour
  • Salt and pepper
  • olive oil
  • 8 oz angel hair pasta, cooked and drained
  • 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
  • 2 Tbsp finely chopped yellow onion
  • 2 garlic cloves, minced
  • 1⁄3 cup Pinot Grigio (I used Cavit)
  • 3 Tbsp fresh lemon juice
  • Kosher salt
  • pepper
  • 1/4 cup capers, rinsed
  1. Chicken
  2. Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
  3. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  4. Sauce
  5. Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
  6. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.
  7. To Serve
  8. Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.

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