Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello
2 pounds skinless, boneless chicken breast halves
1/2 cup seasoned flour
3 tablespoons olive oil
1 pound fettuccine
2 bunches broccoli, fresh
1 bottle Chardonnay or Pinot Grigio
1/4 pound butter
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons fresh parsley, chopped
Dredge chicken in seasoned flour. Sauté in light olive oil until golden brown. Bake at 350 degrees for 15 minutes.
Cook fettuccine as directed.
Trim and blanch broccoli in boiling, salted water.
Reduce wine by half in separate pan and remove from heat. Slowly add butter. Add capers and lemon juice.
Warm plates, put pasta in four equal servings on plates and place chicken on top.
Place broccoli around pasta. Pour sauce over pasta and garnish with chopped fresh parsley.
Bowers Harbor Vineyards Chardonnay or Pinot Grigio