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Categories:
butter olive oil garlic white wine salt freshly ground black pepper red pepper chicken breast halves parsley freshly squeezed lemon juice Pasta
Viewed: 12 - Published at: a year agoIngredients
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 3/4 cup dry white wine
- 1 1/4 teaspoons salt, plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
- 1/8 teaspoon crushed red pepper flakes
- 3 boneless skinless chicken breast halves, cut into 1 1/2-inch-long strips
- 1/3 cup chopped fresh parsley
- 1 1/2 tablespoons freshly squeezed lemon juice
- Cooked pasta, such as linguine, for serving
Method
- Melt the butter with the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the wine, the 1 1/4 teaspoons salt, the 1/4 teaspoon pepper, and the red pepper flakes.
- Simmer until the wine has reduced by half, 3 to 5 minutes.
- Season the chicken with the additional salt and pepper.
- Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and the juices run clear when it is pricked with a fork.
- Stir in the parsley and lemon juice.
- Serve over the pasta.
