Serves 6
Prep Time 10 Mins Cook Time 40 mins
Ingredients
- 3 Chicken Breasts
- 1/4 Cup seasoned flour ( season with salt & pepper)
- 2 tsp. olive oil & olive oil pam
- Zest and Juice of 2 lemons
- 1/4 cup white wine
- 2 cups low sodium chicken broth
- 2 Tbsp. chopped garlic ( more or less to taste we LOVE garlic)
- 3 Tbsp. Capers
- 6 oz pasta ( I use whole wheat spaghetti but you could use anything on hand)
- 1 Tbsp. corn starch mixed with water
- 1 Tbsp. Butter
- Chopped fresh parsley
- Salt & Pepper to taste
Directions
- Cut chicken breast in half length wise to create 6 breasts
- Pound chicken if needed to make them all the same thickness
- Heat 1 tsp olive oil over med high heat
- Dip chicken in flour shaking off any excess spay chicken with Pam
- Cook chicken in batches making sure not to crowd pan ( Add 2nd tsp olive oil for 2nd batch of chicken) 3-4 mins per side
- Transfer to wire rack and keep warm in oven
- Make pasta according to directions once chicken is done and before starting sauce
To make Sauce
- Remove pan from heat and add garlic allowing it to brown but making sure not to burn.
- Add wine and scrap up brown bits on bottom on the pan, cook for 3-5 mins until the alcohol has cooked out (you should be able to smell it)
- Add chicken broth and bring to a boil
- Add zest and juice of the lemons
- Stir in corn starch whisk until thickened
- Once thickened add capers and parsley
- Finish sauce with butter
- Remove 1/2 cup of sauce from pan then add pasta to sauce and combine.
Plate pasta then top with chicken and reserved sauce.