Thursday, June 25, 2009
This is that recipe that I made a while back and couldn't taste.
However, I can taste it now, and, trust me, it's VERY good!
1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, butterflied, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided
1 clove garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes
Noodles or pasta of choice, cooked as directed
Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.
Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.
Add cooked pasta or noodles to the skillet just before serving and toss to coat. Makes 2-3 servings.