This post is in honor of the letter “C” and part of Jenny Matlock’s Alphabet Thursday. For more cheery “c” posts, please click here http://jennymatlock.blogspot.com/
Lemony and salty, creamy and delicious!
4 boneless skinless chicken breasts
Salt & Pepper
4 T flour
4 T olive oil
5 T butter
1 can chicken broth
1 cup white wine
3/4 cup heavy cream
1/4 cup capers
Angel Hair Pasta
Start by rinsing the chicken and sprinkling with kosher salt and freshly ground pepper
dredge in flour
Heat 2 T butter and 2 T oil in a large skillet
add the chicken and brown on both sides, about 5 minutes on each side
remove the chicken from the pan and lower the heat, pour in the wine, chicken broth and the juice of the two lemons
add a little more salt and pepper to taste, and let it bubble on the stove, whisking and scraping the bottom of the pan until it reduces by about half.
Cook the angel hair until al dente and serve next to the chicken with some of the lovely creamy sauce on top, sprinkle the whole thing with the chopped parsley..
I served it with a glass of L’Ecole Chenin Blanc and some grilled asparagus…
Adapted from The Pioneer Woman Cooks!Print This Recipe Tags: chicken, Main Dishes
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