4 chicken breast, or 8 chicken tenders
1 C flour
2 t salt
2 t pepper
2 t Italian seasoning
3 T olive oil
1/4 c olive oil
2 T capers, drained
2 T minced garlic
Juice of 2 lemons
1 lemon, sliced
1/4 C white wine
2 C heavy cream
1 T fresh parsley, chopped
8 oz cooked pasta (spaghetti, angel hair pasta, etc...)
Pre-heat oven to 350 deg F. I took the chicken breasts and sliced them in half. You may also use whole chicken breast or tenders, whatever you wish to showcase. Heat 3 T olive oil in a frying pan over med-high heat. Pat dry the chicken. Mix flour, salt, pepper, and Italian Seasoning. Mix chicken in dry mixture and fry in oil until both sides are browned (2-3 min each side roughly, it will not be fully cooked). You may have to brown in batches, adding oil as needed. Transfer chicken to a cookie sheet and cook 15-20 minutes or until internal temp reads 170 deg.
While chicken is baking:
Heat water for pasta. Add salt and pasta and cook as directed. Drain.
Heat 1/4 C oil in a deep frying pan. Saute garlic and capers for 30-45 seconds. Add lemon juice and wine. Cook until sauce is reduced by half. Add cream and parsley. Cook until sauce has thickened - just a few minutes. Add lemon slices and cooked pasta. Mix.
You can prepare the served dish a couple different ways. One beautiful ways is to pour the pasta onto a large, oval dish or a large corning wear piece. Lay the chicken on top on an angle and sprinkle with some parsley (chopped or whole). If you want to plate it for your guests/family: spoon the pasta onto the dish then lay 1-2 chicken pieces, one slightly on top of the other. For children you can take the chicken pieces and halve them again to make a "sun". Or you can serve it buffet style and let them plate their own pasta and chicken.
Serve with the extra white wine (legal age, of course).
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