| Cuisine: Italian | Type: Main Course | Serves: 2 |
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Source:
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Rick |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Cook some spaghetti. While it drains, melt butter and cook some garlic. Add cream, bring to a boil. Add some Parmesan cheese. Stir till the cheese melts and serve over spaghetti. |
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Ingredients:
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2 chicken breasts, pounded to 1/4 inch Flour for dredging Olive oil 1 cup dry white wine Juice of 1/2 lemon 3/4 cup "roasted garlic" chicken broth 1-2 Tbs capers, to taste 1 tsp. fresh oregano, chopped Salt and black pepper to taste 2 Tbs butter |
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Instructions:
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1. Dredge the chicken breasts in flour, and cook in hot olive oil till just about done. Remove to warm plate. 2. Deglaze pan with white wine, cook till reduced. Add lemon juice and chicken broth and reduce. Add capers and oregano. Taste and adjust seasonings and ingredients. Add butter. (Thicken with a little roux, if necessary.) 3. Put chicken back in pan with sauce and cook to heat through. Serve chicken with sauce on top. |
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Related recipes:
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None |
2001-03-10