lb of boneless, skinless chicken breasts, cut crosswise in half
kosher salt and freshly ground black pepper, to taste
1/2
cup of all-purpose flower
4
tbs of unsalted butter, divided
2
garlic cloves, minced
1/4
cup of diced shallots
3/4
cup of chicken broth
1/4
cup of dry white wine
1
lemon, juiced
1/2
cup of heavy cream
1/4
cup of capers, drained
2
tbs of chopped fresh parsley leaves
Directions
1.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
3.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4.
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
5.
Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
6.
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
7.
Serve immediately with pasta and chicken, garnished with parsley, if desired.
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By
Aya
