2 crushed & minced garlic cloves
2 tbsp minced onion
1/4 c fresh squeezed lemon juice
1 tsp lemon zest
1/4 c white wine
1 tbsp capers
salt & pepper to season
2 servings Gardien Chickn scallopini
1 tsp Penzey’s Tuscan Sunset seasoning
Prepare pasta, cooking about 1-2 minutes shy of done.
Heat olive oil in a deep skillet. Add onions & garlic and saute, being careful not to burn the garlic as I did. Add the liquid – white wine & lemon juice – when the onion is translucent and you can smell the garlic cooking. I also added all the pulp from squeezing the juice myself.
Let the sauce reduce for around 5 minutes. Add the two cutlets and cook for another couple of minutes until the sauce is reduced to around 1/4 cup and the cutlets are softened. Add pasta to the saute pan, stir to coat with the remaining sauce and turn the heat down to low.
Let the pasta and chickn continue cooking for another minute or two – you can actually keep this covered and on low for 15-20 minutes while you enjoy appetizers and a glass of wine. Can you tell what I did? 🙂
BTW – let me again do my Penzey’s thing. If you haven’t tried Penzey’s spices…you must. That is all.
I’m sure this would work okay with “real” chicken or fish. I’ll just never know. 😉