4 chicken breasts (fileted)
1 lb. angel hair (or other pasta type)
1 c. dry white wine
½ c. heavy cream
2 Tbsp. butter
1 Tbsp. corn starch
½ lemon (sliced)
½ tsp. oregano
¼ c. Italian parsley (chopped)
Heat sauté pan over medium heat and add half the butter. Melt butter and add chicken filets, cooking until browned. Season to taste with salt and pepper and a squeeze of lemon.
In the meantime, fill a large pot with water and set over high heat to boil. Once boiling, add pasta and cook to pasta directions.
Remove chicken from pan and slice into strips.
Combine white wine, heavy cream, remaining butter, lemon slices, capers, and oregano, 1 tablespoon of parmesan cheese and cook over low heat for 10 minutes, stirring often. Remove a ¼ c. of sauce and set aside.
Add chicken to pan, and mix corn starch little by little into the sauce you set aside, and stir.
Add reserved sauce with corn starch to pan with all other ingredients. Continue to cook on low heat until desired thickness.
Plate your cooked pasta, top with chicken and sauce. Add shaved parmesan and parsley as garnish. Serve immediately.
Capers are definitely not the regular in our house. Jeremy is the only one how enjoys them however, we all tried the dish as prepared. The flavors complimented one another and didn’t no one even realize the capers were in the sauce. Half a lemon was the perfect amount of tang needed for this dish. The cheese melted down and helped give the sauce texture. If you choose to use grated parmesan cheese instead of fresh shaved, you probably will not need the corn starch to thicken the sauce. The chicken was moist and had the perfect amount of seasoning that you could eat it without the sauce if you chose.