Chicken Taverna Recipe
capers, lemon, white wine cappellini
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Ingredients
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Pasta
Chicken
Sauce
Method
Prepare the Pasta
- 1
Cook the Cappellini
Bring a large pot of salted water to a boil. Add the cappellini pasta and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
Cook the Chicken
- 2
Sear the Chicken
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper. Once the oil is hot, add the chicken breasts to the skillet. Sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
- 3
- 4
Add Capers and Liquids
Stir in the capers, lemon juice, white wine, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let the sauce reduce for about 5 minutes.
- 5
Finish the Sauce
Chop the cooked chicken and return it to the skillet, along with any juices. Stir in the fresh parsley and cook for an additional 2 minutes until everything is heated through.
Combine
- 6
Toss the Pasta
Add the cooked cappellini to the skillet with the sauce, tossing gently to combine and ensuring the pasta is evenly coated. Cook for another minute to heat everything together.
