![]() You can find them in the condiment and pickles section of the grocery store.ĭES’ TIP: Because they are pickled, capers can be rather briny and salty. NON-PERIL CAPERS: Capers are the pickled buds of a flower. When it cooks down, as it does in this sauce, it will concentrate the flavor of the wine.ĬHICKEN BROTH: Use low sodium so you can control the salt content. I like to use sauvignon blanc.ĭES’ TIP:Whenever you are cooking with wine, make sure that it is something that you enjoy the the taste of. WHITE WINE: Use whatever dry white wine you prefer. OLIVE OIL: I like to add a bit to the butter before sautéing the chicken, to help keep the butter from burning. The panko adds just a bit of crunch so don’t skip it!īUTTER: This is the ingredient that makes the sauce so delectable. You can also buy thin cut chicken breasts.įLOUR, PANKO BREADCRUMBS AND GRANULATED GARLIC: This mixture works as the coating for the chicken breasts. I like to halve them lengthwise so they cook a little faster. Devour while warm.CHICKEN BREASTS: Boneless skinless. When chicken has baked and is golden brown, sauce is thickened and spaghetti is done cooking, plate spaghetti, resting one chicken breast on top and cover with sauce.Continue to stir until sauce has thickened. Whisk into reduced sauce pan and bring to a boil.This will create a thickening agent for the sauce. When the liquid is reduced, in small ramekin stir together 1 1/2 tablespoon of flour and softened butter.Increase heat if necessary to promote reduction. Stir in chili pepper flakes, lemon juice, lemon slices, chicken broth, and capers.Add in garlic until it becomes aromatic, about 30 seconds.In large non-stick skillet heat remaining olive oil over medium heat.Drain and cover to keep warm until use.In medium/large sauce pan, heat water to a boil and cook pasta according to package directions.Bake for about 10 minutes at 450 degrees or until chicken breast registers 160 degrees.Place onto a non-stick spray coated baking pan. Then transfer and coat with toasted panko crumbs. Then dip into egg wash, coating thoroughly. Dredge each piece in flour, covering thoroughly.With the flat side of a meat tenderizer, flatten chicken breast pieces until they are of even thickness, about 1/2″ thick. Fillet chicken breast into two halves.These will be the coatings for your chicken. In two other separate bowls, place 1 cup flour and 1 whisked egg. ![]() Pour into shallow bowl or rimmed plate and allow to cool. Pour in panko bread crumbs and toast by stirring with wooden spoon until they develop a golden brown color.In non-stick skillet over medium heat, heat up 1 1/2 tablespoons olive oil.Garnish it with a couple extra sliced lemons, a little basil and go to town. Serve yourself up a hearty dose of pasta, lay one chicken breast on top and pour over the sauce. Remove from heat.īy now, hopefully pasta is drained, your chicken is done – it’s time to plate and devour! Whisk that baby into the sauce and bring to a heavy simmer all whist stirring to ensure a proper thickening. This will be your thickening agent for your sauce. Once the liquid in your skillet has reduced, in a small ramekin or bowl mix together your softened butter and flour. Reduce the liquid by about one half.Īt the same time cook your thin spaghetti or angel hair pasta according to the package directions. Stir and turn up the heat until it begins to simmer. Then stir in the red pepper flakes, capers, sliced lemons, lemon juice and chicken broth. Once heated, pour in your garlic and stir until it starts to waft that glorious garlic smell all around your face. Heat the remaining olive oil in a non stick skillet, yes you can even use the one you toasted your panko crumbs in, I did. Mince you garlic, slice your lemons and sources yourself some capers. Plop onto a non-stick coated broiling pan and bake for 10 minutes or until the chicken reaches 160 degrees. Into three bowls, the toasted panko went, along with 1 cup flour into another bowl and 1 whisked egg into the last.ĭredge each chicken breast in flour, then wash in egg and lastly – dip and coat in toasted panko. You wouldn’t want tough thin ends and an underdone thick section? Blah! The two halves should be about 1/2″ thick and as even as possible to ensure even baking. Next, 1 chicken breast was filleted into two and pounded out with the flat side of a meat tenderizer. With 1 1/2 cup panko at my disposal, it was toasted over medium high heat in a non-stick skillet with 1 1/2 tablespoons of olive oil. Instead of any frying, the chicken was breaded in toasted panko and baked quickly – locking in the juices and still giving the ingestee all the crunch and none of the guilt that goes with the traditional version. Their healthified chicken parm is amazeballs. I began by using the techniques I picked up from the America’s Test Kitchen Healthy Family Cookbook.
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