As Aired on July 31, 2013
Recipe Courtesy Chef Bryan Woolleywww.cookingwithchefbryan.comIngredients:
2 chicken breasts cut in half lengthwise
3/4 cup flour
1 package linguine
4 cups fresh spinach, washed
2 tbsp butter
2 tbsp olive oil
1/4 cup flour
2 cups chicken stock
zest from one lemon
juice from one lemon
1/4 cup capers
2 roma tomatoes, diced
grated parmesan cheese for garnish
salt and pepper taste
1.) Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.
2.) Bring a large pot of water to a boil and cook the linguine as directed on the package
3.) Dredge the chicken breast halves in flour and transfer to the sauté pan. Cook for about 4-5 minutes on each side or until fully cooked. Salt and pepper to taste.
4.) While the chicken is cooking, finish cooking the pasta and drain. Return the pasta to the pot and add the spinach. Gently mix the pasta and fresh spinach together. Cover until ready to use.
5.) When the chicken is fully cooked, remove from the pan and set aside. Add the 2 tbsp butter and olive oil to the pan and mix together. Add the chicken stock, lemon zest, lemon juice, capers, and diced tomatoes. Bring to a boil and simmer for 2 minutes carefully scrapping the pan to deglaze it.
6.) Place the cooked chicken on a platter, carefully top with the pasta and spinach and spoon the sauce over it. Sprinkle with grated parmesan cheese and enjoy!
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