Description
A quick and delightful weeknight meal featuring chicken breasts in a creamy lemon sauce with capers, served over pasta.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts (Whole Boneless Skinless) (Pound thinner for quicker cooking if desired.)
- 1/4 cup All-Purpose Flour
- 2 tablespoons Butter (Can substitute with more olive oil if preferred.)
- 2 tablespoons Olive Oil
- 1 cup Chicken Broth
- 2 whole Lemons (Juice needed for the sauce.)
- 3/4 cup Heavy Cream (Can reduce for a lighter dish.)
- 1/4 cup Capers (Essential for flavor.)
- 1 pound Angel Hair Pasta (Cook according to package instructions.)
- to taste Salt and Pepper (For seasoning.)
- for garnish Parsley (chopped)
Instructions
Cooking
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium high heat.
- Season chicken breasts with salt and pepper on both sides and dredge in flour.
- Cook the chicken in the skillet for about 3 minutes on each side, or until fully cooked and no longer pink. Remove from the skillet.
- Lower the heat to medium low, and add chicken broth, juice from both lemons, heavy cream, and capers. Bring to a boil, then reduce to medium low heat.
- Season the sauce with salt and pepper as needed and let it simmer for about 3 minutes.
- Serve the chicken over the cooked pasta, spooning sauce on top and garnish with parsley.
Notes
Cool leftovers quickly and store separately in airtight containers. Reheat gently. Avoid freezing the cream sauce as it may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Italian