¼ cup unsalted butter
4 medium shallots, minced
1 lb boned and skinned chicken breasts, cut into ½" wide strips
¼ cup white wine
¼ cup fresh lemon juice
2 cups heavy cream
¼ cup capers, drained
¼ cup fresh parsley, chopped
2 lbs. Cooked medium ribbons of pasta such as fettuccine or tagliatelli
In a large skillet, melt the butter over moderate heat. Add the shallots and sauté for one minute. Raise the heat, add the chicken pieces, and sauté until they are lightly browned, 3-5 minutes. Add the lemon juice and white wine; stir and scrape the bottom of the pan with a wooden spoon to remove any lumps or browned bits. When most of the white wine has evaporated, add the cream. Gently boil until thick, 10-12 minutes. Stir in the capers and serve immediately over pasta. Garnish with chopped parsley.
Buena Vista WineryPrivate Reserve ChardonnayMade in the traditional Burgundian style, this beautiful Chardonnay opens with a tempting nose of baked apples and vanilla accented with just a touch of citrus fruit.
Raymond VineyardsGenerations ChardonnayOpens with striking floral and citrus aromas that seductively mingle in the glass with opulent notes of pear and honeysuckle.
Jean-Claude BoissetSavigny-Lès-BeauneBalance and maturity are the words which spring to mind when describing the vineyards of Savigny, 1.85 miles north of Beaune.