This is a fresh way to serve chicken if you're tired of doing the same thing with it all the time. It's very easy, very yummy, and surprisingly low fat. Here's what you'll need:
Coat chicken on both sides with flour that is seasoned with fresh parsley, salt and pepper.
Place into large skillet heated with a few drizzles of olive oil. Cook until chicken is golden brown, about 4 minutes on each side. Reduce heat to low and add 1 cup of white wine, the juice of one lemon and 2 tablespoons of butter. Let simmer for a few minutes until the sauce thickens. You can add capers at this point if you'd like...we don't particularly care for them.
Meanwhile prepare angel hair pasta and cook until it is al dente. Serve chicken over pasta. I like to serve alongside fresh green beans or zucchini - a romaine salad would also be nice. Enjoy!
Coat chicken on both sides with flour that is seasoned with fresh parsley, salt and pepper.
Place into large skillet heated with a few drizzles of olive oil. Cook until chicken is golden brown, about 4 minutes on each side. Reduce heat to low and add 1 cup of white wine, the juice of one lemon and 2 tablespoons of butter. Let simmer for a few minutes until the sauce thickens. You can add capers at this point if you'd like...we don't particularly care for them.
Meanwhile prepare angel hair pasta and cook until it is al dente. Serve chicken over pasta. I like to serve alongside fresh green beans or zucchini - a romaine salad would also be nice. Enjoy!
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