- 1
Ingredients
- 1 Cup All Purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Slice Cooked Extra Crispy Bacon, Prosciutto or Pancetta
- 3 Tablespoon Olive Oil
- 1 Boneless, skinless Chicken Breast sliced into approx 2 ounce scaloppine pieces
- 1 Tablespoon Capers
- 1 Large Clove Minced Garlic
- 1/2 Cup White Wine
- 1 Medium Lemon, cut in half
- 1 Dash of Tabasco
- 1 Tablespoon Butter
- 5 Oz. Angel Hair Pasta
- S&P To taste
Preparation
Step 1
Combine flour, salt and pepper for a seasoned flour and mix well. Rinse capers and dry. Bring salted water to a boil; add pasta, stir and cook until al dente. Remove pasta from water and drain well. Divide pasta between 2 plates.
Heat heavy bottom pan over medium high heat. Add olive oil to pan and heat. Dredge chicken in seasoned flour on both sides and shake off excess. Place chicken in pan and saute until it begins to turn white around the edges, approx 45-60 seconds and then flip once. Add capers to pan and allow them to crisp. Add garlic and cook until aromatic and color begins to change.
Remove pan from heat and add wine. Return pan to heat and add Tabasco sauce. Squeeze lemon halves into pan and bring liquid to a boil. Remove pan from heat and swirl in butter. Taste sauce and adjust salt and pepper, if necessary. Place chicken breasts on top of the pasta and top with sauce and capers. Sprinkle with crispy bacon, prosciutto or pancetta.