Rachel used all the flavors of a classic Italian dish pickat by adding slices of juicy chicken breast. The dish turned out достаточно легким. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. l extra virgin olive oil
- 600 g chicken breast fillet, diced in 2.5 cm.
- Salt and pepper
- 1.5 tbsp. l (75 gr.) Butter
- 4 cloves of garlic, chopped
- 2 shallots, chopped
- 2 tbsp. l wheat flour
- 0.5 tbsp. white wine
- Juice of one lemon
- 1 tbsp. chicken or vegetable stock
- 3 tbsp. l capers without fluid
- 0.5 tbsp. parsley chopped
- 450 g penne pasta (feathers) cooked before semi-preparedness
- Chopped or torn chives, for serving
Recipes with similar ingredients: chicken breasts, garlic, shallots, flour, white wine, lemon juice, capers, parsley, pasta penne, chives
Recipe preparation:
- Heat a deep non-stick pan to moderately high temperature. Add a tablespoon of olive butter and chopped chicken. Season with salt and pepper and fry until golden brown about 5 to 6 minutes.
- Transfer chicken to a separate container, return to the pan on the stove and reduce heat to medium temperature. Add more olive oil and 1 tbsp. l (15 gr.) Butter, and garlic shallot. Sauté garlic and shallots for 3 minutes. Add flour and cook for 2 minutes. Mix everything with wine and evaporate 1 a minute. Stir in lemon juice and stock into the sauce. Add capers and parsley. When the liquid has evaporated, add the remaining 0.5 tbsp. l butter to the sauce to give it a little shine. Add chicken meat in sauce and warm for 1 – 2 minutes.
- Stir in hot pasta with chicken and sauce before serving. Add salt and pepper to taste. Garnish with chopped platter feathers of chives.
