Inspired by saveur.com
Ingredients
for 4 servings
- 2 boneless, skinless chicken breasts
- salt, to taste
- pepper, to taste
-
⅔ cup all-purpose flour (80 g) -
4 tablespoons olive oil -
⅓ cup dry white wine (80 mL) -
2 tablespoons unsalted butter - 2 cloves garlic, chopped
-
2 tablespoons caper -
3 tablespoons lemon juice -
1 ½ cups chicken stock (360 mL) -
⅓ cup heavy cream (80 mL) -
2 tablespoons fresh flat-leaf parsley, chopped -
8 oz angel hair pasta, cooked, for serving (225 g)
Nutrition Info
Shop ingredients with-
Calories
732
-
Fat
33g
-
Carbs
72g
-
Fiber
3g
-
Sugar
2g
-
Protein
35g
Estimated values based on one serving size.
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Preparation
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half lengthwise so you have 4 pieces of chicken.
- Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over angel hair pasta.
- Enjoy!
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Tips
-
Shelby Bouren
I left out the capers, marinated my chicken, and cooked the noodles in the sauce with the chicken for 2 minutes! It was amazing! Please try this it really completes the recipe. 10/10 I am making this recipe again!
2018-11-18T07:35:04Z Helpful (59) -
Christopher DeHoog
Took recommendations of other posts and used less oil/lemon juice and used 1/2 cup of heavy cream. Really thickened the sauce. I like capers, so 3 Tbs and only peppered the chicken...plenty salty! Definitely pasta in the sauce for a minute after simmering chicken. Goes great with Chardonnay I used in recipe. Easy, Delicious, and impressed my guests!
2018-12-18T00:41:43Z Helpful (42) -
seynaboundiaye
I’m a Muslim to so just don’t use the wine it taste just as good
2018-11-19T16:19:24Z Helpful (42) -
Rachel Lessard
4 tablespoons of oil is too much, makes the sauce split. I would do 3 to start and add more if needed
2018-11-17T04:22:12Z Helpful (38)
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