Ingredients
- •4 boneless skinless chicken breasts
- •Salt and pepper
- •½ cup flour
- •3 tbsp olive oil
- •4 tbsp butter
- •4 cloves garlic, minced
- •1 cup dry white wine
- •1 cup chicken broth
- •3 tbsp lemon juice
- •½ cup heavy cream
- •3 tbsp capers
- •2 tbsp fresh parsley
- •Parmesan for serving
- •For serving: fettuccine or linguine
Instructions
1
Pound chicken to even thickness
2
Season with salt and pepper
3
Vacuum seal
4
Sous vide at 152°F (67°C) for 1 h 45 min
5
Pat chicken dry and dredge in flour
6
Heat oil and butter in skillet
7
Sear chicken until golden, 2–3 min per side
8
Remove chicken
9
Sauté garlic 30 sec
10
Deglaze with wine
11
Add broth and lemon juice, reduce by half
12
Add heavy cream and simmer until slightly thickened
13
Add capers
14
Return chicken to pan
15
Spoon sauce over chicken
16
Garnish with parsley
17
Serve over fettuccine with Parmesan
Notes
- •Cream makes this richer and more indulgent
- •Perfect for special occasions
- •Can reduce cream for lighter version
Nutrition information
Calories
480 cal
Protein
40g
Fat
32g
Carbs
8g
Tags
italiancreamyindulgentpasta