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Ингредиенты
- 1 lb chicken breasts, trimmed of fat and pounded flat with a meat mallet
- 1 1/2 cups all-purpose flour
- 1 tbsp sea salt
- 1 tbsp coarsely ground pepper
- 1 tbsp cayenne pepper
- 2 cups canola oil
- 1 tbsp minced garlic
- 1/2 lb mushrooms, sliced
- 3/4 stick butter
- 1 tsp cayenne pepper
- 1 lemon, juice
- 2 cups chicken broth
- 1/2 cup white wine
- 1/2 cup all-purpose flour
- 1/4 cup capers
- salt and pepper to taste
- Flat leaf Italian parsley
- 1 lb pasta â I used penne, cooked according to package directions
Инструкции
- Combine flour, salt, pepper and cayenne in a bowl.
- Begin by dredging chicken breasts in flour mixture; set aside. Heat oil in large fry pan over medium high heat. Add chicken breasts about 3 at a time, turning after about 2-3 minutes depending on how fast they brown. This will depend on your stovetop; they all cook differently. I say this all the time, but I feel like I need to reiterate it because itâs so true. Some heat differently than others.
- Remove chicken from the pan and cover with aluminum foil, but save the oil. If thereâs more than about 3/4 cup, pour some out.
- Put the pan back over heat, reducing to medium.
- Add garlic and mushrooms. Saute for about 5 minutes, stirring consistently. If this gets too thick add a tablespoon or two of water to thin it out â but if itâs not thickening turn the heat up a little.
- Add butter through flour and bring to a slight boil; whisking constantly to make a roux to the consistency you want.
- Reduce heat and add capers, salt and pepper to taste, and remove from heat.
- Top pasta with chicken and pour sauce on top.
