I love it when elegant recipes come with a short list of basic ingredients. Such is the case with this version of chicken with lemon-caper cream.
Another example of the elegance so abundant with the recipes in Pasta Presto, this recipe is made with ingredients I usually have around the house.
What You Need:
- ¼ cup unsalted butter
- 4 medium shallots, finely chopped
- 1 pound boneless, skinless chicken breasts, cut crosswise into ½ – inch strips
- ½ cup lemon juice
- 2 cups heavy cream
- ¼ cup drained capers
- ½ cup chopped fresh parsley
What You Do:
Melt butter over medium heat in a large skillet. Add shallots and sauté for 1 minute. Raise the heat and add the chicken. Sauté until the pieces are lightly browned ( 3- 5 minutes). Add the lemon juice and stir to scrape the bottom of the pan with a wooden spoon, removing any lumps or browned bits. When most of the lemon juice has evaporated, add the cream. Gently boil until thick (10-12 minutes). Stir in the capers and serve immediately over a wider ribbon-style pasta such as fettuccine or tagliatelli. Garnish with the chopped parsley. If you are in a pinch, linguini could also work.
What I Love:
I love that the ingredient list is affordable and short, keeping the dish all about the flavors and ingredients themselves. I also love that most households could afford to prepare this dish, if not as a regular menu item, then at least as a splurge for special occasions or guests. Those who follow my Wise Bread blog know I’m all about stretching out meat money in the grocery budget. Here’s an article I wrote over there detailing poultry savings tips specifically.
Related Reading: Recipes for Chicken Leg Quarters
Menu Pairing:
I’d serve this with your white wine of choice and sautéed French beans. Finish off with a round of decaf lattes and biscotti or individually-wrapped mint chocolates.
Photo Credit: Clairity
