My first job was in an Italian Restaurant called Pastas. There were two owners, one from Sicily, one from Rome, Two regions of great Italian Cuisine. I have traveled around the states and I have had a difficult time finding an Italian Restaurant that I love. So I make at it at home to get that old time Italian cooked meal. My husband really loves most dishes that I cook with wine. So I tried this one on him and it was a winner. This dish traditionally has capers, I omitted them because I didn't want to spring too much culture on him.
Ingredients
2 Chicken breasts tenderized
2tbsp butter
4-6tbsp flour
Salt & Pepper
1clove garlic minced
2tbsp fresh parsley
2tbsp olive oil
1/3C dry white wine
1 lemon squeezed
1C chicken broth
1/4C capers
With Pasta Optional
2 servings of Linguine pasta
1/3C heavy cream
Method
On medium heat melt butter in skillet,
tenderize and season chicken. On a plate mix flour, salt and pepper coat the chicken in flour.
Fry the chicken in skillet 2 min on each side until golden brown and crispy
Add lemon juice and capers, and garlic, cook chicken until not pink.
Remove chicken, add chicken stock,
Cook down to a gravy. Add wine.
Simmer to thicken. add chicken back in, simmer in sauce. Thats a wrap. Now took out the chicken and I added about 1/3C of cream to saucy up the pasta. I took the cooked pasta and I simmered it in the sauce
