This one got overhauled, too. See, Cliff and I are sort of what I like to call ‘sauce pigs.’ When I make something with a sauce that goes over rice or pasta or something, I tend to like A LOT of sauce. And I’m getting better at sauces, too. So it was time to update this one and we were very pleased with the outcome.
1 lb. boneless, skinless chicken breasts, lightly pounded and cut into strips
4 T flour
1/2 t salt
1/2 t pepper
3 T olive oil
1 t oregano
1/4 c white wine
1/2 c lemon juice
1 c chicken stock
1/2 t tarragon
Capers
1 T cornstarch
1 T water
Heat oil in a large deep skillet over medium high heat. Mix flour, salt, pepper and oregano in a shallow bowl, then dredge chicken through flour mixture and brown on both sides. Remove chicken from pan and set aside. Reduce heat to medium, scrape up browned bits on bottom of pan and deglaze with white wine, cooking for 2-3 minutes, then add lemon juice, chicken stock, tarragon and capers to pan. Bring sauce to a boil, then simmer for 5 minutes. Mix cornstarch and water to a slurry, then add to sauce, stirring frequently until sauce thickens. Return chicken to pan to warm until ready. Serve over angel hair pasta.