alevia's kitchen
About the Recipe
Ingredients
3 cups egg noodles
1 oz olive oil for pasta
½ cup flour, all-purpose
2 ½ lb chicken breast, cutlets
⅓ cup lemon juice
3 oz dry white wine
2 green onions, sliced ⅓" thick
2 tablespoons of capers drained
1 cup heavy cream
¼ cup water
2 oz olive oil, cooking
1 pinch salt and white pepper
slurry
Preparation
Preheat oven to 350ºF
Cook pasta in salted water and drain. Coat with olive oil and season with salt and pepper, and keep warm
Add white wine and lemon juice to a pot and reduce by ¾. Then add the cream and water. Bring to a boil, thicken with a slurry, and season with salt and pepper. Let simmer for 3 minutes. Add the green onions and capers, and remove the sauce from the heat
For the chicken: in a hotel pan, place the flour, trim the chicken and remove the vein in the middle. Dredge the chicken in the flour and coat both sides. In a saucepan, add some oil and sauté the chicken until brown and then turn. Place it on a sheet pan with a wire rack for cooking. Bake at 350°F for 20 minutes
Place the warm noodles on a plate, place the chicken over the noodles and top with warm sauce