Thin Speghetto
2 cups of cream
2 cups of white wine
chicken breasts
3-4 cloves of garlic
12 oz of mushrooms (I like crimini but white work fine too)
juice of 3 lemons
1 jar a capers
salt and pepper
small bunch of parsley
1/2 cup of flour
Parmesan cheese for topping (optional)
Add some salt and pepper to flour. Dredge chicken in flour. Cook in skillet until golden brown. About 5 min per side. When golden remove from pan.
Chop up mushroom and add to skillet. Add in wine, lemon, and garlic zest.
Simmer until mushrooms are tender. Add capers and cream and chopped parsley.
Spoon over cooked spaghetti. Add chicken and vegetables. I did roasted green beans.
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