Spaghetti with chicken and lemon

Ingredients

4 chicken breasts
Spaghetti
1 handful of capers
1/2 glass white wine
1 lemon
1 teaspoon butter
Garlic
Parsley
Fresh basil
1 shallot
1/2 cup stock
Flour
Extra virgin olive oil
Salt Pepper

Directions

Flour the chicken breasts and brown them in a pan with oil. When the chicken is cooked and golden, set it aside to cool. In the same pan, add the butter, finely chopped shallot and garlic and fry them for a few minutes, add the white wine and reduce, then add the stock, parsley, capers and juice of half a lemon. In the meantime cook the pasta and drain it al dente. Pour the spaghetti in the pan, stir well and add salt and pepper to taste. Add the chopped chicken breast and heat through. Serve with a garnish of fresh basil and a few slices of lemon.

  Difficulty:

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 TIME:

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30min 

Ideal Products:

Capers Polli

Capers Polli