This Italian inspired dish is fairly light, but it certainly packs a lot of flavor! It's perfect served alone or over your choice of pasta. We love bucatini because it's similar to spaghetti, but it's thicker and soaks up more sauce. Something that is ideal for this lemon, butter sauce! We also recommend using a dry white wine like Pinot Grigio or Sauvignon Blanc. But be sure to pick a wine that is good enough for drinking. We don't want anything to go to waste!
2 (6 ounce) chicken breasts, butterflied and pounded thin
Salt and pepper to taste
1 tablespoon of olive oil
2 tablespoons of butter
1 clove of garlic, chopped
1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup chicken broth
Juice from 1 lemon
1 teaspoon of honey
2 tablespoons of capers
1 tablespoon of parsley, chopped
Heat the oil and 1 tablespoon of butter in a pan over medium heat. Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side. Set aside.
Add the garlic to the pan and sauté until fragrant, about a minute. Add the wine to the pan and continue to simmer.
Add the broth, lemon juice, honey and capers to the pan and simmer until all liquids have reduce by half, about 2-3 minutes.
Stir in another tablespoon of butter, season with salt and pepper, mix in the parsley, return chicken to the pan, and toss to coat.