Chicken in Creamy Lemon Caper Sauce over Farfalle

Chicken is irresistible and my favorite entree. Although the collection of chicken recipes is endless, my hubby prefers chicken spicy and crispy. Fried chicken is his favorite but has accepted the spicy oven fried version in the name of lowering cholesterol. Every new chicken recipe announcement is met with a tiny groan and look that says, “Not fried, WHAT!” To which I automatically respond aloud, “Have I EVER fed you an atrocious chicken dinner?” Followed by “No, I have not" and a smile.

This Creamy Chicken dinner was a combined inspiration. The Basil Garlic Chicken recipe Reeni posted some time ago was added to my Recipes to Try folder back in February but I hadn't forgotten it. You know, the folder is becoming rather filled with your recipe bookmarks. Anyway, after visiting Foodalogue, this Lamb and Anchovy recipe induced a caper craving. I wend to folder, then to fridge. Merging the flavors of two fabulous recipes along with on hand ingredients, I created this awesome creamy chicken dinner.

Chicken Fillets in Creamy Lemon Caper Sauce

4 chicken breasts, boneless and skinless
Flour for dredging, about half cup
1 Tablespoon Essence of Emeril or your favorite Cajun Seasoning
Salt and pepper to taste

2-3 tablespoons Olive oil
5-6 cloves garlic, minced
1 sweet onion, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon dried basil
2/3 cup chicken broth, low sodium
1/3 cup golden cooking wine
1 cup half and half
1 teaspoon lemon juice
3 tablespoons capers, drained
1/2 cup broken green salad olives, drained

Farfalle (bow tie) Pasta or your favorite pasta

Slice chicken breast lengthwise through the center. I prefer this method rather than pounding thin as the chicken filets are more solid. Sprinkle each chicken filet with salt and pepper. Dredge in flour mixed with Cajun Seasoning, salt and pepper.

Set a pot of water to boil and cook pasta according to package. Meanwhile, in a large deep-sided skillet heat olive oil over medium heat, fry chicken on both sides until edges are golden. Chicken will be almost cooked through. Gently remove chicken from pan and lower the heat. As you can see in the photo, I lost some of the coating.

At this point pasta should be done and draining.

Add garlic and onion sautéing until fragrant. Add mushrooms and sauté briefly. Move onion, garlic, and mushrooms to the side of pan, increase heat and add the wine to deglaze, scraping the browned bits of goodness from the bottom of the pan. Lower the heat, add chicken broth, and stir cooking for a few minutes to incorporate all flavors. Slowly add the half-and-half, stirring constantly. Finally add the lemon juice, capers, and olives.

Return the chicken to the pan and simmer for about five minutes with lid off until sauce begins to thicken. Remove from heat. Taste sauce and season with salt and pepper as needed. Plate the pasta, top with creamy chicken, more sauce, and veggies.

This was a really quick and flavorful dish. The sauce was thick and rich. The capers and lemon were a good contrast for a cream sauce. Olive was not a prominent flavor in the sauce but added an extra texture and a subtle flavor to the bite. As for the onions and mushrooms, they are always good with chicken and pasta! My father and hubby were both impressed with the interesting flavors. In fact, they both ate seconds. Thanks to Reeni and Joan for the incessant inspiration.

Wishing all my Mom readers a Happy and Healthy Mothers Day.

As my mother always said, "Are you hungry... eat more!"  ♥


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