Well, this picture is awful. Just terrible, but the dish was fantastic. This is one of many delicious recipes that I have come by via Ruth Gough. Judging by her recipes- and not her adorable figure- she loves a good creamy sauce just like me. The original recipe is written for shrimp instead of chicken- which I'm sure is fabulous- but since I live with three people who don't appreciate the beauty of shrimp, I was forced to substitute.
A note about the recipe. I made this Tuesday night in a mad panic between two appointments. I was in a huge rush and totally forgot to add the seasonings (the white pepper, salt, and parsley.) I didn't miss them at all! But I'm sure they would taste great. So I italicized the ingredients I didn't use and the directions I didn't follow. White pepper always makes me a bit nervous anyway. It's so strong and overpowering and should be used sparingly!
One more thing- don't leave out the capers. You can find them in your grocery store. They come in a small jar and they'll last forever.
Chicken and Angel Hair with Lemon Caper Cream Sauce
1/2 c olive oil
1 tsp. garlic, chopped
2 T capers, drained
1/4 c white wine
2 lemons, juiced
2 c heavy cream (I used 1 cup cream, 1 cup half and half)
2 chicken breasts, sliced, seasoned and sauteed in olive oil
1 lb. shrimp, peeled and drained
Salt to taste
white pepper to taste
1 tsp parsley, chopped
8 oz. angel hair pasta, cooked according to package directions
1 lemon, thinly sliced
Heat oil in saute pan. Add garlic and capers and cook for 30 seconds. Add wine and lemon juice; cook until reduced by half. Add heavy cream and reduce until desired consistency is reached. Add shrimp and cook for 2 minutes. Turn. Cook for 2 minutes or until sauce slightly thickens. Season sauce with salt, white pepper and parsley. Add hot, drained pasta and chicken slices (if using) to sauce, stirring to thoroughly coat pasta. Add lemon slices. Transfer to large serving platter, sprinkle with parsley and serve immediately.