You won't believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you're set!
4.9 stars (99 ratings)
Ingredients
1poundspaghetti
1poundboneless skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
½cupall-purpose flour
4tablespoonsunsalted butter, divided
2clovesgarlic, minced
¼cupdiced shallots
¾cupchicken broth
¼cupdry white wine*
Juice of 1 lemon
½cupheavy cream
¼cupcapers, drained
2tablespoonschopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
Serve immediately with pasta and chicken, garnished with parsley, if desired.
Notes
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.