Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
In just 30 minutes, you can enjoy this Chicken in Lemon Butter Caper Sauce! Taste perfection in the comfort of your home! This recipe is surely a must-try!
INGREDIENTS :
Chicken:
- 2 tablespoons grated Parmesan cheese
- ⅓ c flour
- 4 boneless, skinless chicken breast halves (or use cutlets)
- olive oil
- salt and pepper
- 8 ounces angel hair pasta, cooked and drained
Sauce:
- 3 tablespoons fresh lemon juice
- 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided
- 1/4 c capers, rinsed
- kosher salt
- 2 tablespoons finely chopped yellow onion
- pepper
- ⅓ c Pinot Grigio wine I used Cavit
- 2 garlic cloves, minced
DIRECTIONS :
For the Chicken:
- Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.
- In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.
- Sprinkle the mixture on top of the chicken breasts, then toss to coat.
- Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.
For the Sauce:
- Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
- Add the onion into the hot pan, then sauté for a few minutes until soft.
- Add garlic, then sauté for about a minute or until aromatic.
- Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.
- Reduce the heat to medium-low, then simmer the mixture for 5 minutes.
- Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.
- Top each serving of pasta with chicken and sauce. Enjoy!
Notes:
- Keep the leftovers in the fridge. Reheat for a few minutes before serving again.
CHICKEN SPIEDINI WITH AMOGIO SAUCE
Yield:
4
Prep Time:
45 minutes
Cook Time:
1 hour
Total Time:
1 hour 45 minutes
Ingredients
- Chicken Spiedini:
- 1/3 c Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 c bread crumbs
- 2 lbs. of chicken breasts, skinless and boneless
- 2 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh Italian parsley
- Amogio Sauce:
- 1 tbsp basil, chopped
- 1/2 tsp each salt & pepper
- 1/2 tsp red chili pepper flakes
- 1 tbsp parsley
- 1/2 c butter
- 1/2 c lemon juice
- 1 tbsp garlic
- 1 c olive oil
Instructions
For Chicken Spiedini:
- Grate the Parmesan cheese with a Microplane, zest the lemon, then chop the garlic and parsley.
- In a mixing bowl, add the chopped garlic, chopped parsley, cheese, lemon zest, and bread crumbs. Stir everything until well incorporated.
- Wrap each chicken breast with plastic, then use a meat mallet to gently pound each to about 1/2-inch thick. Slice them into small strips.
- In a heat-proof bowl, add butter and let it melt in the microwave. Stir in the olive oil until well incorporated.
- Coat each chicken strip with the butter-oil mixture and bread crumbs. Remove excess crumbs by shaking them.
- Roll a chicken strip into a ball, then seal it with a skewer. Repeat with the rest.
For the Amogio Sauce:
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Add salt, pepper, basil, lemon juice, butter, extra-virgin olive oil, garlic, parsley, and red pepper flakes into a saucepan. Stir everything until well incorporated.
- Turn the heat to medium and let the mixture boil.
- Pour the Amogio Sauce on top of the chicken making sure that they are coated. Bake for 15 minutes.
- Flip the chicken and bake the other side for 15 more minutes or until they turn golden brown.
- Cook the pasta according to the package instructions. Drain.
- Add the sauce over the pasta, then toss to coat
- Top each serving of pasta with the chicken. Enjoy!
