This amazing recipe comes from my cousin, Gene Rowland. Gene is hands-down one of the best chefs I've ever known, and he hails from my family's small hometown of Dexter, Missouri. Who says that class and gourmet can't come out of a barbecue town?
2 sticks of butter (OR vegan butter)
2 lemons
1 5 inch bottle of capers, rinsed
1 lb. chicken breast, boneless and skinless OR extra firm tofu
pasta, cooked (eggless pasta for vegan)
parmesan
Cook pasta al dente while making the sauce.
Sauce: Melt the two sticks of butter, add the zest and juice of two lemons. Add the bottle of capers. Slice chicken breasts/tofu into 1/4 inch slices. Add to sauce and poach with lid on for ten minutes (approx. 2 minutes per side for tofu - you can also saute the tofu slices in a little bit of flour and butter prior to making the sauce. Then reduce time in sauce to one minute per side). Turn chicken halfway at the five minute mark. Toss in pasta and let the juices set for five or ten more minutes. Serve with parmesan grated on top.
Can you get over how easy that is? Gourmet in 20 minutes or less.
Just don't forget the capers. They are usually next to the olives in the grocery store.
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