Categories: Entree - Chicken
Ingredients
- 1 T. unsalted butter, room temperature
- 4 T. flour, divided
- 2 chicken breast cutlets, 4 to 6 oz each
- 2 T. olive oil
- 1/3 cup chicken stock
- 1/4 cup dry white wine, or additional stock
- 2 tbsp fresh parsley, minced
- 1 T. capers, rinsed, drained
- 1 T. lemon juice
- Salt and pepper
- 8 oz spaghetti cooked al dente
Directions
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*Beurre manié: In a small bowl, combine 1 T. butter with 1 T. flour using a fork; set aside.
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Season both sides of chicken with salt and pepper. Dredge in remaining 3 T. flour and shake to discard excess. Over medium-high heat, warm olive oil in a medium skillet. Once oil is rippling, add chicken to skillet.
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Cook until done and golden on both sides, about 3 minutes per side, flipping only once. Transfer chicken to a paper towel-lined plate.
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pan off the heat, pour wine into skillet to deglaze the pan. Set heat to high and use a wooden spoon to scrape up any brown bits on the bottom. Cook a few minutes, until wine is reduced by at least 2/3. Add chicken stock, reduce heat to medium, and whisk in beurre manié.
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Cook until thickened slightly, about 2 minutes. Add parsley, capers and lemon juice. Season with salt and pepper, to taste.
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Serve over pasta, and top with sauce. Garnish with freshly chopped parsley, if desired.