Ingredients
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Pasta
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4 Chicken Breasts
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All-Purpose Flour
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2 Garlic Cloves
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Olive Oil
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5 Lemons
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1 cup Chicken Broth
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4 Tbsp Capers
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2 cups grated Fresh Parmesan Cheese
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2 Tbsp Butter
Directions
Steps
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1
Done
|
Make the Lemon Caper SauceCook the pasta if needed. Drain and set aside. Mince the garlic and cook in a saucepan in 1 Tbsp of olive oil for 3 min. Add the broth and simmer 5 min. Add the capers, the juice of 4 lemons, and butter and simmer 5 min. Add the parmesan cheese, stir and simmer on low. |
|
2
Done
|
Pat the chicken breasts dry. Pound out flat. Season with salt and pepper. Dredge in flour. In batches, saute in olive oil about 5 min. on each side. |
|
3
Done
|
Slice the remaining lemon - you can add the slices to the skillet, broil them in the oven for extra depth, or use a torch (as seen in picture). Serve the chicken and pasta with the lemon caper sauce. Add fresh parsely, more capers, and more parmesant cheese for garnish if desired. |
