Sautéed chicken with lemon, capers, and pasta creates a bright, tangy meal in under 30 minutes.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - ½ cup dry white wine or chicken broth
09 - ⅓ cup fresh lemon juice (about 2 lemons)
10 - ¼ cup capers, drained and rinsed
11 - ½ cup low-sodium chicken broth
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons fresh parsley, finely chopped
→ Pasta
14 - 12 ounces spaghetti or linguine
15 - Salt, for pasta water
→ Garnish (optional)
16 - Lemon slices
17 - Extra chopped parsley
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package directions until al dente. Drain, reserving ½ cup of pasta cooking water.
02 - Slice each chicken breast horizontally to make 4 thin cutlets. Season both sides with salt and black pepper, then dredge lightly in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken cutlets and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and keep warm under foil.
04 - In the same skillet, sauté minced garlic for 30 seconds. Deglaze with white wine, scraping up browned bits. Add lemon juice, capers, and chicken broth; simmer for 2 to 3 minutes until slightly reduced.
05 - Reduce heat and whisk in 2 tablespoons butter until sauce is glossy. Return chicken cutlets to the skillet and spoon sauce over them.
06 - Add drained pasta to the skillet and toss gently to coat with sauce. Incorporate reserved pasta water as needed to achieve a silky consistency.
07 - Plate pasta topped with chicken cutlets. Spoon additional sauce over and garnish with fresh parsley and lemon slices as desired.
