Tagliatelle With Chicken And Capers

• 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

1. Cook the tagliatelle in boiling salted water according to package directions.
2. 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.

tagliatelle, chicken filets, flour, oil, butter, white wine, corn starch, vegetable stock, parsley, capers, lemon

Taken from recipes-plus.com/api/v2.0/recipes/16159 (may not work)