Ingredients

• Minced garlic, 19 cloves
• 2 boneless skinless chicken breasts or 4 boneless thighs
• ½ lemon, seeded
• ½ teaspoon chili pepper
• 2 cups Chardonnay
• Olive oil
• ½ stick butter ¼ bunch Italian parsley, chopped
• Angel hair pasta
• Freshly grated parmesan

Instructions

1. Rinse and pat dry chicken pieces. Cut into medallions. Drizzle pan with oil and heat at medium. Lay medallions into the pan and tan them for a minute and flip.
2. Add the garlic, red pepper, butter and squeeze the lemon into the pan. Pour 1 cup of the wine and chopped parsley into the pan and reduce a bit.
3. Drink the remaining wine as your Ajillo finishes reducing.
4. Serve over angel hair pasta and grated parmesan.