Chicken Cappelini with Orange-Raisin Butter
- Yield 4 servings
- 4 -- boneless, skinless chicken breast halves
- 16 ounces cooked angel hair pasta noodles
- 1 tablespoon Olive Oil
- 1 teaspoon black pepper
- 1 tablespoon dry bar b que seasoning (in shaker)
- 1/2 teaspoon celery salt
- 2 tablespoons lemon juice
- Compound butter (recipe follows)
- 1/2 cup chopped green onions
- -- **compound butter should be made ahead and refrigerated for at least 2 hours for best result
- For Spiced Compound Butter:
- 1/4 cup golden raisins (chopped)
- 2 tablespoons Orange Liqueur (to soak raisins)
- 2 sticks butter (softened)
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic pepper sauce (such as Tabasco)
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon onion powder
- 1/4 teaspoon almond extract
- 1/2 teaspoon Jalepeno salt
In a small bowl mix the raisins and orange liqueur and allow liqueur to soak into the raisins.
Meanwhile, in a larger bowl, combine remaining ingredients for the Spiced butter and gently mix with a rubber spatula being careful not to crush the cilantro.
Add the raisins and stir until smooth. Spoon butter onto a piece of wax paper and roll the butter to form a log. Place butter in the refrigerator until set for slicing.
To prepare chicken:
Heat a skillet or griddle to medium-high and drizzle olive oil over pan. Sprinkle the black pepper and bar-b-que (dry seasoning), and celery salt over the chicken. NOTE: I spread the seasonings on a paper plate and dip the chicken to coat evenly. Brown the Chicken seasoned side down on one side and turn when you have a nice golden color (about 5-7 minutes each side) When chicken is almost cooked through but still juicy, squeeze the lemon juice over the pan drippings to deglaze the pan and begin the sauce. Scrape pan gently to lift the brown bits. Remove butter from fridge and slice into equal pats of butter. — You will have butter left over for noodles
Place a "pat" of butter under each chicken breast and melt the butter into the lemon and brown bits. Rub some of the remaining butter over top of the chicken. Turn off heat.
Place a few pats of the compound butter (to taste) into the hot, drained noodles which have been cooked according to package instructions. Stir the butter into noodles and add chopped green onions evenly. Divide noodles equally onto 4 plates.
Place one chicken breast over each plate of noodles and drizzle a bit of the sauce from the pan over each breast.
Serve a garnish plate with extra lemon slices, whole spring onions, and sprinkle some cilantro around each plate edge.
You may put the garlic pepper sauce bottle on the table for the braver of your guests.