Chicken Citron

Sauce

  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Garlic
  • 1 Tbsp Caper4 oz White Wine
  • 1 oz Lemon Juice
  • 3 oz Butter
  • 3/4 Cup Julienne Pepper
  • 3 Cups Pasta
  • 1 oz Asiago Cheese
  • Salt and Pepper to taste

Grill Chicken Breast

  1. Heat saute pan to medium heat
  2. Add oil and garlic
  3. Saute until garlic has begun to carmelize
  4. Add capers and white wine
  5. Cook off alcohol
  6. Add butter and melt
  7. Add pasta and peppers and saute until hot
  8. Simmer for 2 minutes while stirring
  9. Add lemon juice and season with salt and pepper to taste
  10. Top with asiago cheese


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