Serves 1
Directions
- 1Butterfly chicken breasts and smash them until thin.
- 2Coat the chicken with salt and pepper.
- 3Lightly coat the chicken in seasoned A1 flour.
- 4Shallow fry the chicken on both sides until light golden brown.
- 5Dice a shallot and toss it in the skillet with garlic.
- 6Deglaze the skillet with wine.
- 7Add chicken stock and reduce.
- 8Add capers, lemon juice, parsley, and a hint of tarragon.
- 9Mix in cold butter.
- 10Add the chicken back in and baste it with the pan sauce.
- 11Add pan sauce to cooked pasta along with some Reggiano and serve.
Ingredients
- 2 chicken breasts
- salt
- pepper
- A1 flour
- 1 shallot diced
- garlic
- wine
- chicken stock
- capers
- lemon juice
- parsley
- tarragon
- cold butter
- cooked pasta
- Reggiano
Equipment
skillet
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