Chicken in Lemon Butter Caper Sauce
INGREDIENTS
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Sauce
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12 tablespoons cold unsalted butter, cut into 1?2-inch pieces, divided
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2 Tbsp finely chopped yellow onion
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2 garlic cloves, minced
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1⁄3 cup Pinot Grigio (I used Cavit)
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3 Tbsp fresh lemon juice
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Kosher salt
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pepper
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1/4 cup capers, rinsed
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Chicken
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4 boneless, skinless chicken breast halves (or use cutlets)
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2 Tbsp grated Parmesan cheese
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1/3 cup flour
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Salt and pepper
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olive oil
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8 oz angel hair pasta, cooked and drained
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