I don't make a lot of chicken besides my tortilla soup or a chicken rice soup on a cold day. I'm not sure exactly why, but I get bored with chicken. Maybe it's because I don't do any cream or soy based recipes due to the intolerant digestive systems of some of my family members, and all the chicken recipes I see always seems to be either soaked in some kind of cream, cheese or soy sauce. But lately, I've been experimenting with a lemon base for my chicken. Adding the capers and wine to this one was the perfect twist that was needed to get thumbs up from the whole family (well, maybe not the capers for some).
1/2 cup flour
2 tsp salt
1 tsp pepper
4 skinless chicken breasts
1/4 cup olive oil
6 garlic cloves, minced
2 T butter
1/2 cup dry white wine
1/2 cup chicken broth
Juice from half of a lemon
1 T capers
2 garlic cloves, sliced thin
zest from 1/2 lemon
4 slices of lemon from remaining half
3 cups cooked angel hair pasta
1/4 cup chopped fresh parsley
1. Mix flour, salt and pepper and place on a large plate or shallow dish. Dredge chicken breasts in flour, coating on all sides.
3. Place flour coated chicken breast in hot oil, top with garlic slices and lemon zest. Cook 4-5 minutes on each side until chicken is browned and starts to crisp on all sides.
4. Remove chicken from pan and place on a large plate. Remove pan from heat.
5. Using a spatula, scrape all crispy pieces loose from bottom of pan, but don't remove them from the pan. This is the best part that will add a lot of flavor and crispiness to your dish.
6. Put pan back on heat and add butter, wine, chicken broth and lemon juice, stirring to keep garlic and crispy bits from sticking to bottom of the pan. Heat for 4-5 minutes on medium high until juices are all blended and alcohol begins to burn off.
7. Return chicken to the pan, cooking on both sides for an additional 5-6 minutes or until internal temperature of chicken reads 165 degrees.
8. Top with capers, lemon slices and parsley.
9. Serve chicken over top of angel hair pasta.