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Foodgeek: |
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Rating: |
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Servings: |
2 to 4 servings |
Prep. Time: |
:05 |
Total Time: |
:30 |
Ingredients: |
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2 whole boneless, skinless chicken breasts
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
4 tsp. olive oil
2/3 cup chicken broth
4 tbsp. fresh squeezed lemon juice
2 to 4 tbsp. drained capers
2 to 4 tbsp. parsley, chopped
Bow-tie pasta *
Sauteed bell peppers **
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Directions:
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Rinse and pat-dry chicken. Use ziploc bag to coat chicken with flour, salt and pepper mixture.
Heat oil in skillet over medium-high heat. Lightly brown chicken until no longer pink in center. Cover, keep warm in oven. Add chicken broth and lemon juice to skillet. Stir over medium-high heat until sauce is reduced slightly. Put chicken in skillet, stir. Add capers and parsley; cook for 2 minutes. Serve over bow-tie pasta. Garnish with sauteed bell-pepper strips.
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Comments from Dale
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The garnish is a must. Pulls all flavors together.
* Remember to coordinate cooking time!
** Use two different colored bell peppers for presentation. I merely saute the peppers in olive oil until pretty-well blackened.
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