Recipe @thatdudecancook
Ingredients
2 chicken breasts
1/2 cup all purpose flour
4 Tbsp unsalted butter
4 cloves garlic
2 shallots
Olive oil
1/2 cup white wine
Zest and juice of one lemon
1 1/2 cup chicken stock
2 Tbsp fresh parsley
1 Tbsp capers
salt and pepper to taste
Butterfly your chicken breasts open. Add your chicken to a ziplock bag and pound until 1/3 inch thick. Then season with salt and coat in flour. I
In a large frying pan over medium high heat, add 3 Tbsp olive oil. Once hot, add your chicken and cook for 3 minutes. Then flip and cook for about 3 minutes more. Then remove from pan and set aside.
Add your shallots to the pan and cook about 1 minute. Then add your garlic and cook a minute more. Next, add your white wine and cook until alcohol is evaporated. Then add your chicken stock and reduce by half. Next, add lemon juice and zest. Then add butter and your capers and whisk together. Lastly, season with salt.
Serve over cooked spaghetti and enjoy!
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