A few years ago my sister introduced me to a new Italian dish. See she has a bad allergy to basil, fresh or dried, which lead her to an alternative to pesto and traditional red sauce. Lemon, wine, butter…and capers!
So what are capers? They’re small green, pea looking flower buds. Yes, flower buds…from the Capparis spinosa and are dried then pickled. Capers taste a little bit salty, tart and are the perfect offset to dry white wine and silky butter. The recipe actually calls for pan frying so it’s not something to do all the time but definitely makes for very special occasions. Let’s just say Mr. RWB has this on the “Must Make Again List.”
Cut, pound and flour chicken.
Add butter to hot pan and cook chicken.
Add wine, lemon juice, capers and cold butter pan.
- 1 lb. chicken, cut thin
- 6 tbsp. butter
- Salt and Pepper
- ¼ cup of flour
- ½ - 1 cup of dry white wine
- 1 lemon, juiced
- 2 tbsp. butter
- ¼ cup capers
- 16 oz. or 1 lb. cooked pasta
- Put 6 tbsp. butter into a large skillet over medium high heat.
- As butter melts, take thin chicken and sprinkle with flour, salt and pepper.
- Once the butter is melted, add the chicken and cook for 4 minutes per side. When the chicken is cooked, remove from the pan and place on a paper towel.
- Add wine to hot pan to deglaze, scraping the bottom of the pan.
- Add butter, lemon and capers to pan and stir. Season to taste.
- Prepare plate with pasta, chicken and top with sauce.