Ingredients: |
Ingredients: Chicken:
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp. grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil
8 oz. angel hair pasta, cooked and drained
Sauce:
12 tablespoons cold unsalted butter, cut into 1/2-inch pieces, divided
2 Tbsp. finely chopped yellow onion
2 garlic cloves, minced
1/3 cup Pinot Grigio
3 Tbsp. fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed
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Directions: |
Directions:* Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
* Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Sauce:
* Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
* Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. Serves 4.
To Serve
* Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta. |
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