Everyone has their own chicken lemon recipe.

I have many but I like this one today. Maybe tomorrow I will like one of the other recipes.

I’m just wild and crazy.

This is a big recipe for my big family and the leftovers are the best.

5 pounds of thin sliced boneless chicken breasts

1 1/2 cup flour

One teaspoon salt

1/2 teaspoon black pepper

One teaspoon garlic powder

Olive oil

8 cloves of minced garlic

The zest of three lemons

Juice of five lemons

1 1/2 cups of good white wine

2 sticks  of butter

48 ounces chicken broth

Salt and pepper to taste

5 tablespoons  of capers with their juice

Slices or wedges of one lemon

Mix the flour, salt, pepper and garlic powder

Heat a nonstick skillet with 5 tablespoons of olive oil

Lightly flour the chicken, shaking all the excess flour off the chicken.

Lightly brown on both sides

Place in a dish and set aside

Melt the butter in a large oven proof pan with a good lid.

Add  the  lemon zest

Cook for two minutes

Add the wine and let cook till it is halfway evaporated

Add the chicken stock and capers and bring to a boil

Add the lemon juice and lemon slices.

Take off the heat.

Add all the cooked chicken and make sure it is all submerged in the sauce.

Cover the pan and place in a 350 degree oven for one hour.

Boil the pasta and drain

Brown the minced garlic in 1/3 cup olive oil

Pour this over the pasta and place in a large deep platter

Place some of the chicken sauce on the pasta and toss

Add the chicken on top

This will disappear

Published by cmangoff

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