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
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