Chicken with lemon and capers
This is one of my favorites.
Three pounds of skinless, boneless, thin sliced chicken breasts.
1/2 teaspoon garlic salt
One cup of seasoned bread crumbs
One cup of panko crumbs
Four tablespoons minced fresh parsley
3 cloves of smashed garlic
The zest of two lemons
The juice of one lemon
3/4 cup white wine
One small can of chicken stock
3 to 4 tablespoons capers
3 tablespoon of the caper brine
4 tablespoons butter
One cup of pasta water
One pound of angel hair pasta
Parmesan cheese, red pepper flakes and extra lemon juice for toppings.
Cook the pasta in water, salted with one tablespoon of salt.
Scramble the eggs and mix with the garlic salt.
Mix the bread crumbs, panko and parsley
Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat
Dip the chicken in the egg and garlic salt mixture
Then coat with the breadcrumb mixture
Drop in the hot oil and fry till golden brown
Cook in batches and don’t overcrowd the pan
Add extra oil if needed
Set the cooked chicken aside
Add the garlic to the pan for about one minute.
Add the lemon zest
Add the wine to deglaze the pan
Stir all the brown bits off the bottom of the pan
Let the wine cook off till about half the wine has evaporated
Add the chicken broth and bring to a boil
Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.
Add the capers. lemon juice and butter and cook till everything is mixed
Add the cooked chicken and cover each piece with the broth
Then add the pasta and mix well
Sprinkle with red pepper flakes, cheese and extra lemon
Serve with steamed broccoli.
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