Serves 1
Directions
- 1Preheat pan and add oil.
- 2Brown the chicken tenders, turning them.
- 3Add butter, capers, and sliced shallot.
- 4Toss in garlic.
- 5Deglaze with a splash of white wine.
- 6Squeeze in lemon juice.
- 7Add chicken stock, adding extra if needed, and let it reduce to finish cooking the chicken.
- 8Add butter rolled in flour to thicken the sauce.
- 9Add some parsley.
- 10Add linguine and toss quickly in the sauce.
- 11Serve the pasta with the chicken.
- 12Optional: Add parmesan.
Ingredients
- 125 grams dry linguini
- 1 tablespoon shallots
- 2 cloves garlic grated
- 1 tablespoon capers
- chicken tenders
- 0.5 a lemon lemon juiced
- 1 splash dry white wine
- 100 ml chicken stock
- 2 tablespoons butter
- 1 tablespoon all purpose flour
- to taste salt and black pepper
- 1 tbsp olive oil
- 1 tablespoon flat leaf parsley chopped
Equipment
pan
Tips
- Use any cheap dry white wine.
- Butter rolled in flour creates an instant roux for thickening.
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