Santa Barbara
57° F
Scattered Clouds
Scattered Clouds
Santa Maria
55° F
Mostly Cloudy
Mostly Cloudy
San Luis Obispo
57° F
Overcast
Overcast
Ventura
61° F
Overcast
Overcast

Lemon-caper chicken on capellini

Published On: Sep 13 2012 06:38:02 AM CDT
Updated On: Sep 13 2012 06:37:27 AM CDT
Cooking chicken

bb matt/SXC

The pungent flavor of capers lends piquancy to the sauce of this elegant dish. Accompanied by capellini pasta (or fluffy long-grain white rice), crusty bread, and a crisp green salad, this dish saves the day when time is short and special guests are on the way.

Lemon-Caper Sauce 
1 tablespoon cold water
1 tablespoon cornstarch
One 10 ½-ounce can chicken broth
¼ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon freshly ground pepper, or to taste
1 tablespoon capers, drained and rinsed
To complete the recipe 
3 tablespoons all-purpose flour
1/8 teaspoon pepper
Dash of salt
1 pound boneless, chicken breast halves, cut into 1-inch-wide lengthwise strips
2 tablespoons olive oil, divided
2 cups asparagus in 2-inch pieces (2 cups) 
2 scallions, cut into 2-inch lengthwise strips
2 cloves garlic, minced
8 ounces capellini pasta
garnish (optional): snipped fresh chives, lemon slices

Begin heating a large pot of water over high heat for the capellini.

While the water is coming to a boil, prepare the sauce. Stir together the water and cornstarch in a small bowl or 2-cup measure until smooth. Stir in the remaining sauce ingredients; set aside.

To prepare the chicken, combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.

Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side, or until they are lightly browned but not cooked through.

With tongs, transfer the chicken to a plate and cover to keep warm.

Heat the remaining 1 tablespoon of oil in the sauté pan. Add the asparagus; cook for about 3 minutes, stirring occasionally. Add the scallions and garlic; cook, stirring occasionally, for about 2 more minutes, or until the asparagus is tender.

Stir the sauce and pour it into the skillet; cook, stirring, for about 1 minute, or until the sauce becomes clear and thickens slightly.

Reduce the heat to medium and stir in the chicken. Cover and cook for about 8 minutes, or until the chicken is thoroughly done. Taste and adjust the seasoning.

While the chicken is cooking, add salt, then the capellini to the boiling water. When the water returns to a boil, stir occasionally to separate the capellini. Reduce the heat to medium-high and cook for 5 to 7 minutes, or according to package instructions, until al dente; drain well.

To assemble the servings, arrange a bed of capellini onto each of 4 plates. Top with chicken strips and vegetables; drizzle with the sauce.

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus