1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice, and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
4. Remove the chicken pieces to a serve over angel hair pasta and drizzle with a few tablespoons of the sauce and capers.
Serve over angel hair pasta
Reviews
☆☆☆☆☆
I doubled the sauce but used only 1/4 cup lemon. Excellent my dinner party loved it.
Garcia09
☆☆☆☆☆
THANK YOU this was absolutely delicious! Pretty easy too. Think I will double the sauce next time as others suggested. Served over rice. Making this for our next dinner party!
Lynn1775
I just want to point out that 1/3 is more, not less than 1/4.
lisa.manvillew7j8
☆☆☆☆
markharmon
☆☆☆☆☆
This was so easy to make and very tasty. I did add less lemon juice like other reviewers suggested and it came out perfect. I will definitely be making this again!
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