Chicken slices with capers for noodles

Name: Chicken slices with capers for noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 30 g Butter; 200 ml dry white wine; 2 TEASPOONS Cornstarch; 1/2 bunch Parsley; 1 coated Tsp Instant vegetable stock; 3 TSP Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 untreated lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS Oil
30 g Butter
200 ml dry white wine
2 TEASPOONS Cornstarch
1/2 bunch Parsley
1 coated Tsp Instant vegetable stock
3 TSP Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 untreated lemon

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet
2
Wash the meat, dab dry, cut into strips and season with salt and pepper. Put the flour in a bowl, turn the meat in it and tap thoroughly. Heat oil in a pan. Fry the meat for 3-4 minutes, turning it over and taking it out
3
Melt the butter in hot frying fat. Add white wine, simmer for about 4 minutes, while loosening the frying set. Mix 200 ml cold water and starch. Wash parsley, shake dry, pluck leaves from stalks and chop. Add the starch and stock to the wine and bring to the boil. Add parsley, capers and meat, stir-fry for 1-2 minutes, season to taste with salt, pepper and sugar
4
Drain the pasta, let it drain. Cut lemon into slices. Arrange noodles, meat, stock and lemon wedges