One of the crafting blogs I follow recently added this recipe and said it was sooo good, so who am I not to take them at their word. I did have a few misgivings that it would be a little sharp, but they were pretty much unfounded and yes, it was sooo good.
Serves 2 WW Pro Points approx 9 per serving
2 chicken breasts - small or one large, sliced in half
100ml chicken stock
1 tblsp flour + 1tsp flour
1 tsp white wine vinegar
2 tblsp fresh parsley, chopped
1 tblsp Capers in brine, drained and chopped
1 tblsp butter
2 tblsp lemon juice
2 cloves garlic, chopped
3 tblsp oil
Take your chicken breast/s place in a plastic bag and bash them flat with a rolling pin.
Taken the 1 tblsp flour add a little salt and pepper then coat the chicken in it.
Heat 2 tsp of oil in a frying pan and fry the chicken approx 2 minutes each side until crispy and golden. Remove from the pan and put to one side.
Whisk together the stock and lemon juice with 1 tsp flour. Add the remaining oil to the pan and gently fry the garlic for a minute or so, add the stock & lemon mix and bubble up until thickened, add the white wine vinegar, capers and parsley and simmer away for a couple of minutes, add the butter to make it all glossy and thick.
Serve the chicken on a bed of pasta and drizzle the sauce over the top.
The picture really does not relate how yummy the sauce was and I know that by looking at the ingredients you too may be thinking sharp, well it is, but the butter really helps balance out the flavours and when it is mixed in with the pasta it just adds kick and lip smacking deliciousness!
Welcome to my cooking diary. I am a fairly good cook willing to try most things, I hope to continue to expand my repertoire and cook healthy (ish) dishes. I use this blog as a aide memoire so I don't forget what I have cooked!