Serves 6

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.  

Pairing Suggestions

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