Sunday, July 6, 2008

Chicken with broccoli and lemon pasta

I knew I should have written this recipe down the night that I made it, but I was tired and had enough to do with just doing the dishes. So, here is what I did, to the best of my recolection.

Chicken with broccoli and lemon pasta
Recipe: the top of my head

1/2 pound of spaghetti
1 pound of boneless skinless chicken breast, pounded to 1/2 inch thick
1/2 cup flour
2 tbsp butter
2 tbsp extra virgin olive oil
2 garlic cloved, minced
1 cup of dry white wine
Juice of 1 lemon
1/4 cup whole milk
1 cup frozen broccoli florets

Bring a pot of water to a boil and salt liberally.
Drop pasta and cook to al dente
Drain pasta, keep about 1 cup of the cooking water

Mix the flour, salt and pepper on a plate and dredge the chicken. Brush off excess flour.
In a large saute pan, melt butter and olive oil
Saute chicken breast about 3-4 minutes on each side, until golden brown
Remove chicken from the pan and set aside
Saute garlic in pan drippings for about 30 seconds
Add broccoli and saute for about 3 minutes
Deglaze the pan with white wine. Cook for 3-4 minutes until the alcohol cooks out.
Add the lemon juice
Add pasta water
Add pasta to the saute pan and toss with the sauce
Cut the chicken into strips and place back in the saute pan
Toss to coat the chicken with the sauce
Plate and eat!

This was light and refreshing. Just lovely on a hot summer day!

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