- Total Fat36 g
- Cholesterol210 mg
- Sodium3290 mg
- Total Carbohydrate17 g
- Protein63 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 tablespoon vegetable oil
1-1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
1/2 cup white wine
1 tablespoon lemon juice, fresh
1/4 cup butter, unsalted, cubed
3 tablespoon capers
3 sheet lasagna noodles
1 Parmesan cheese, shredded, to taste
- Preheat oven at 425°F.
- Salt and pepper chicken breasts. In a large skillet, heat oil over high heat and sear the chicken on both sides. Place chicken on a sheet pan and finish cooking in the oven for 15-18 minutes or until internal temperature reaches 170°F.
- Cook the pasta according to package directions.
- While chicken and pasta are cooking, pour the wine into the skillet over medium-high heat. Scraping sides of pan with a spoon, stir in lemon juice and slowly whisk in butter until all has been used. Gently stir in capers and pour over the chicken. To finish lay the sheets of pasta over the chicken and sprinkle with cheese.