INGREDIENTS:
1 pound spaghetti
1 pound boneless, skinless chicken breasts, cut in strips or chunks
Salt and black pepper, to taste
1/2 cup all-purpose flour
4 tablespoons butter
2 cloves garlic, minced
1/4 cup diced shallots
3/4 cup chicken or vegetable broth
1/4 cup dry white wine (or just use more chicken broth)
Juice and zest of 1 lemon
1/2 cup heavy cream
Small jar of capers, drained
2 tablespoons fresh parsley, chopped
DIRECTIONS:
Cook pasta according to package instructions and drain well. I add a little of olive oil to keep from being so sticky and add more flavor.
Season chicken with salt and pepper, to taste and cover with flour.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5 minutes on each side. Set aside and cover to keep warm.
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant.
Stir in the chicken broth, wine and lemon juice until slightly reduced, about 5 minutes.
Slowly whisk in heavy cream until slightly thickened
Stir in the capers.
On a plate, place spaghetti with the chicken on top. Pour over sauce and garnish with parsley.
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