Chicken:
- Thin sliced chicken breasts
- Flour (seasoned well with salt and pepper!)
- 1 egg + 2tbls milk (for an egg wash)
- Olive oil and butter
- 1\2 cup Heavy cream
- Splash of White Wine
- 4 cloves of minced garlic
- 2tbls butter
- 2tbls cappers (you can add more if needed)
- Handful of chopped artichokes
- Half a lemon sliced
- 3tbls Parmesan
- Angel hair pasta
- Start off by making your egg wash by beating the egg and milk together, then on a plate pour put some flour to coat your chicken and season with salt and pepper
- In a large sauté pan simmer olive oil and butter on medium low
- Dip chicken in egg wash then flour and into the pan
- Cook till lightly browned on each side about 4 minutes on each side
- When done put on a pan and keep in oven at 200 while we make the pasta
- In the same pan add you wine over medium heat to deglaze I usually just pour half of the glass I'm working on.... then add the butter, cappers, artichokes, garlic and a splash of olive oil
- Next add the lemon slices and simmer on med low for a few minutes, then add your heavy cream
- Turn the heat up and let the sauce bubble for a few minutes before adding the pasta and parmesan
- Turn off heat and let pasta sit in sauce covered for five minutes
- Serve with chicken over the pasta and extra parmesan and lemon on the side!
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