Tuesday, June 18 2013, 10:48 AM MDT
As Aired On September 24, 2012
Recipe Courtesy Chef Bryan Woolley
2 boneless chicken breast, butterflied
juice from 2 lemons
3/4 cup chicken stock
1/3 cup capers
1/3 cup fresh parsley, chopped
4 tbsp butter
2 tbsp olive oil
1 cup flour
salt and pepper to taste
1.) Pour the flour onto a large plate for dredging.
2.) Season the chicken with salt and pepper and dredge it in the flour.
3.) Heat a large sauté pan on the stove and add 2 tbsp of butter and 2 tbsp of olive oil to the pan.
4.) Place the prepared chicken into the sauté pan and cook about 4 minutes on each side. Remove the chicken from the pan and place on a plate.
5.) Add the chicken stock, lemon juice and capers to the sauté pan and deglaze the pan.
6.) Reduce the stock by half, then whisk the remaining 2 tbsp of butter into the reduced stock.
7.) Place the cooked chicken over a bed of angel hair pasta and pour the sauce over the chicken.
8.) Sprinkle with freshly chopped parsley. Serve and Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)