By Ro Morse
PADUCAH, KY - SuperValu Foods Recipe of the Week - Serves 6
6 (6-ounce) chicken breasts, skinned and boned
2 tablespoons olive oil
2 tablespoons butter
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup lemon juice
3/4 cup white wine
1 tablespoon finely minced garlic
1/2 teaspoon Italian seasonings
12 ounces uncooked spaghetti (prepare while chicken is cooking)
1/4 cup freshly shredded Parmesan cheese
6 large sprigs fresh rosemary or thyme for garnish
Pound each chicken breast to about 1/2 inch thick. Heat the oil and butter in a heavy skillet. Combine flour, salt and pepper in a zip-lock bag. Toss each chicken breast around in the flour mixture and place in the skillet with medium hot oil and butter. When skillet is full of chicken, cook for about four minutes on each side or until golden brown. Remove from the skillet and set aside. Whisk in the lemon juice, wine, garlic and Italian seasonings. Keep stirring and simmer until the mixture thickens a bit. Taste and add a little salt or pepper (if needed) to your taste. Place the chicken on cooked pasta and drizzle sauce over top. A sprinkle of freshly shredded Parmesan cheese is always a nice touch right before serving. Garnish with sprigs of fresh herbs.
Cutting the chicken into strips or bite size pieces is also an option. Keeping the pieces the same thickness insures even cooking.
This recipe is shared January 23-27, 2012.
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com