Tagliatelle With Chicken And Capers - cooking recipe

Ingredients

14 oz tagliatelle
4 None chicken filets, cut into strips
2 tbsp all purpose flour
2 tbsp oil
2 tbsp butter
1 cup dry white wine
2 tsp corn starch
1 tsp vegetable stock
1/2 bunch parsley, chopped
3 tbsp capers
1 None lemon, cut into wedges

Preparation

Cook the tagliatelle in boiling salted water according to package directions.
Coat the strips of chicken with flour. Heat the oil in a pan and cook for 3-4 mins until golden and then remove. Add the butter to the hot pan and melt it. Pour in the white wine and simmer for about 4 mins, loosening any crispy bits stuck to the pan. Mix the corn starch with 1 cup of cold water. Pour the mixture into the pan along with the stock, stirring constantly, and bring to a boil. Add the parsley, capers and chicken and cook while stirring for 1-2 mins. Season to taste. Drain the pasta and serve with the chicken sauce, garnished with lemon wedges.