30-50 minutes, depending upon your ability to multi-task making the pasta and the chicken simultaneously

15 minutes

Makes 6-8 servings

• 5 Qt pan with lid
• 8 Qt stock pot
• Zip-lock baggie
• Plate
• Tongs
• Long-handled cooking spoon
• Storage containers for freezing extra servings

• 2 pounds chicken breasts
• 1 cup all-purpose flour
• 1 cup olive oil
• 1/2 cup unsalted butter
• 1/2 cup capers, thoroughly rinsed
• 1/3 cup minced garlic
• 1 T Better Than Bouillon Chicken base
• 4 cups warm water (you may use 1 cup water and 3 cups white wine, if you prefer. If you use wine, you will want to cook until the alcohol is mostly gone and just the wine flavor remains. You may also use a combination of wine and chicken broth.)
• 3/4 pure lemon juice
• 2 pounds penne pasta OR 4 cups cooked white rice

Prepare the Pasta:

1. Fill your stock pot with water, add 1 tsp salt (or you can add a nice dollop of Better Than Bouillon), and place it on a burner to boil.
2. At some point during your chicken sautéing process, the water will boil. Add the pasta and set your timer to the time required took the pasta until it is just al dente. Do not overcook, particularly if you intend to freeze extra servings of this dish. When just al dente, drain water, reserving ½ cup to return to the pasta.
3. Since I think all elements of our dish should be flavorful, I toss the pasta with about 1 T of olive oil or butter, and about 1 tsp each of garlic powder, salt and pepper.

OR Prepare the Rice according to the instructions on the box or bag.

Prepare the Chicken:

1. Slice the chicken breasts into pieces no more than 1/4 inch thick.
2. Using the zip lock baggie, shake the chicken in unseasoned flour.
3. Place your pan on a burner set to medium/high heat.
4. Add olive oil to cover the bottom of the skillet for sautéing the chicken.
5. Shake as much flour off the chicken as you can before adding it to the pan.
6. Sauté the chicken until lightly brown on each side.
7. Add olive oil to the pan as needed, until all chicken has been sautéed.
8. Remove sautéed chicken and set aside on a plate, while you continue to sauté the rest of the chicken.

Prepare the Sauce:

1. Remove pan from burner to allow it to cool down a little.
2. Remove any burned flour from the pan, leaving whatever olive oil may be in the pan.
3. Make a flour and water slurry (paste), using the remainder of the flour used to dredge the chicken. Be sure to remove all lumps.
4. Add 1 T of Better Than Bouillon to the water remaining after making the flour slurry.
5. Return pan to burner and set heat to medium.
6. Pour water/bouillon (or wine) into the sauté pan and add the stick of butter.
7. Slowly stir in the flour slurry and make sure it mixes in with the water completely.
8. Stir until warm and butter is melted.
9. Add garlic and lemon juice and stir.
10. Return chicken to pan and add rinsed capers.
11. Simmer until sauce is thickened- about 15 minutes.

 

• Serve the chicken over the pasta with a nice amount of sauce.
• To prepare to freeze, place plain pasta in the bottom of the container and place a few pieces of chicken and some sauce on top. Label and date. Freeze for up to 3 months.
• To reheat, either thaw overnight in the refrigerator and microwave on high for 3 minutes OR place frozen solid into the microwave and cook 3 minutes on high, stir, and cook another 3 minutes.