Time
prep 0:05
total 0:30
Ingredients
| 2 | whole boneless, skinless chicken breasts | | 2 tbsp. | flour | | 1/2 tsp. | salt | | 1/2 tsp. | pepper | | 1-1/3 tbsp. | 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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Instructions
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.
Author's Comments
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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