Chicken Pillard
Tender chicken breasts, placed atop a bed of angel hair pasta and smothered in a creamy white wine sauce
Ingredients
- 2-8 ounce boneless chicken breasts
- 1 tablespoon salt
- 1 tablespoon pepper
- ½ cup flour
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 1 ounce small capers
- 1 lemon
- 1 cup white wine
- ¼ cup heavy cream
- 2 tablespoons butter
- 1 tablespoon parsley
- 1 box angel hair pasta
Cooking Steps
- Boil and strain pasta. Place chicken breast on top of a piece of plastic wrap, and then place another piece of plastic wrap on top of the chicken, and lightly pound meat with a mallet (pound until slightly flat).
- Remove chicken from plastic wrap, sprinkle with salt, and pepper. Dredge both sides of chicken breast in flour. Add olive oil to sauté pan and place over medium heat. Sauté chicken breast.
- While chicken is sautéing, add shallots, garlic, capers, the juice of one lemon, and one cup of white wine. When mixture comes to light simmer, remove chicken and lay on top of pasta.
- Add heavy cream and butter to remaining juices in pot. Mix until butter is melted. Next sprinkle in pepper, salt and Italian parsley. Mix.
- Pour mixture over chicken and pasta.
