This recipe is dedicated to my dear friend, Jennifer. I am praying for the day we can cook this together and laugh about our journeys. Godspeed my dear, I’ll see you soon.
Prep time: 10 minutes
Cook time: 30 minutes
2 – Chicken Breasts, butterflied and pounded to ¼” thickness
1 cup – flower
½ tsp. – garlic powder
½ tsp. – paprika
½ tsp. – salt
½ tsp. – ground pepper, black or white
½ cup – grated Parmesan cheese
½ cup – white cooking wine or sherry
2 Tbs. – fresh parsley
¾ cup – chicken stock
¼ cup – capers
1 – lemon juice
2 – garlic cloves, minced
½ tsp. – Red pepper flakes (optional)
¼ cup – olive oil
¼ cup – heavy cream
1 – egg
In a small baking dish, combine the flour, garlic powder, paprika, salt, ground pepper and Parmesan cheese. In a bowl, scramble the egg with ¼ cups of water. On a cutting board, fillet the chicken breasts through the middle, cover each half with parchment paper, using a kitchen mallet, pound the breasts until they are no thicker than ¼” thick.
Dip each chicken breast fillet in the egg wash and then the flour, coating each side completely, very lightly shake off any excess flour. Transfer to a plate or parchment paper.
In a frying pan over medium-high heat, warm the oil. Add the chicken to the pan and saute, turning once, until golden brown, about 2 minutes on each side. Transfer to a platter and set aside.
Pour off all but 2 Tablespoons of the fat from the pan. Add the minced garlic, saute until softened, about 30 seconds. Raise the heat to high, add the wine to deglaze the pan, and then add the capers and broth, stirring to loosen any browned bits from the pan bottom. Boil until reduced by half, about 5 minutes.
Return the chicken to the pan and reduce the heat to medium. Cook until the chicken is opaque throughout and the juices run clear, about 8 minutes. Add the heavy cream, lemon juice, parsley and red pepper flakes (optional), reduce heat to medium-low and simmer, 10 minutes.
Serve over angel hair pasta or your noodle of choice.