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Ingredients
4 (6-ounce) boneless, skinless chicken breasts
1/2 teaspoon salt
Coarsely ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
¼ cup dry white wine or dry white vermouth
2/3 cup reduced-sodium chicken broth
2 tablespoons capers, rinsed and drained
4 tablespoons chopped pitted Kalamata olives
½ cup coarsely chopped fresh basil
2 cups hot cooked spaghettini
Fresh lemon juice
Instructions
1/2 teaspoon salt
Coarsely ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
¼ cup dry white wine or dry white vermouth
2/3 cup reduced-sodium chicken broth
2 tablespoons capers, rinsed and drained
4 tablespoons chopped pitted Kalamata olives
½ cup coarsely chopped fresh basil
2 cups hot cooked spaghettini
Fresh lemon juice
1. Pound chicken between sheets of wax paper or plastic wrap to about ¼-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
2. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
3. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Nutritional Information
2. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
3. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Per serving: 360 calories, 8g fat, 85mg chol., 38g prot., 28g carbs., 2g fiber, 720mg sodium.
Wine Pick: The clean flavors of the right Pinot Grigio will keep those briny olives and capers—not to mention that tart lemon juice—from overpowering the pairing. For winter sipping, I’d recommend the Bollini Pinot Grigio ($15) from the Trentino region of Italy. This is not your garden-variety light and watery P.G., but a nicely fleshy choice with well-rounded fruit-and-citrus appeal.—Wini Moranville
Wine Pick: The clean flavors of the right Pinot Grigio will keep those briny olives and capers—not to mention that tart lemon juice—from overpowering the pairing. For winter sipping, I’d recommend the Bollini Pinot Grigio ($15) from the Trentino region of Italy. This is not your garden-variety light and watery P.G., but a nicely fleshy choice with well-rounded fruit-and-citrus appeal.—Wini Moranville
