Directions
- 1Pound chicken breasts with a mallet and place them on a plastic wrap on a cutting board.
- 2Season the chicken with salt and pepper.
- 3Grill the chicken breasts until nicely caramelized.
- 4In a pan, melt butter and add minced garlic.
- 5Add white wine and let it reduce.
- 6Add capers and brine and continue to reduce.
- 7Add lemon juice.
- 8Add chicken stock.
- 9Add corn starch slurry to thicken the sauce.
- 10Simmer to allow the flavors to come together.
- 11Plate the linguine, top with grilled chicken and sauce, and garnish with grilled asparagus.
Ingredients
- 10 chicken breasts
- 1 pinch salt
- 1 pinch pepper
- 1 big spoonful butter
- 1 big spoonful minced garlic
- 1 glass white wine
- 1 cup capers
- 1 cup brine
- 2 halves lemon
- 1 cup chicken stock
- 2 tablespoons corn starch slurry
- 4 servings linguine
- 20 asparagus
Equipment
malletgriddlepanwooden spoontongs
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