Oh darling. This was quite scrumptious.
I considered over-eating.
I was very glad the recipe I was following gave this warning though: The sauce is very strong. Seriously, you only need a little bit, but it is absolutely perfect and in my opinion was a fairly simple recipe.
I am trying to get better about saying that unless it’s really, really simple.
Serves 4
Ingredients
4 whole Boneless, Skinless Chicken Breasts, sliced in half so very thin
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
4 Tablespoons All-purpose Flour
5 Tablespoons Butter
4 Tablespoons Olive Oil
1 cup Dry White Wine
¾ cups Low Sodium Chicken Broth
2 whole Lemons
3/4 Cup Heavy Cream
1/4 cup capers
Chopped Fresh Parsley
1 pound spaghetti noodles
Preparation Instructions
1. Heat 2 tablespoons butter and 2 tablespoons oil a large saute pan over medium high heat.
2. Sprinkle chicken with salt and pepper and coat with flour, shake off excess. Place in hot pan and cook until brown and then flip over to cook the other side. Don’t crowd the pan, cook it in two batches using the remaining butter and oil. As the chicken pieces get done place them on a plate and cover with foil to keep warm.
3. Meanwhile, heat a large pot of salted water for the pasta, once boiling, add pasta and cook until al dente.
4. Once the chicken is all cooked, add the wine, lemon juice and broth to the saute pan and scrape up all the brown bits on the bottom. Cook, simmering until the liquid has reduced to about half, about 7-8 minutes.
5. Add the heavy cream and cook until thickened about 10 more minutes. Add capers and chopped parsley.
6. To serve, place some noodles on a plate, top with a piece of chicken and drizzle a little sauce over the top – remember it’s strong!
Thanks for the recipe: www.thepioneerwoman.com
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