by Hannah Hoyer, Social Media Marketing Manager
Craving comfort with a zesty twist? This creamy-but-light recipe brings bold lemony flavor and velvety richness together in one irresistible, weeknight-worthy dish.
Ingredients
- 2 boneless, skinless chicken breasts
- salt, to taste
- pepper, to taste
- ⅔ cup all-purpose flour
- 4 tablespoons olive oil
- ⅓ cup dry white wine
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 tablespoon capers (or more if you’re a fan!)
- 3 tablespoon lemon juice (about half a lemon)
- 1 ½ cups chicken broth (our favorite is Better Than Bullion)
- ⅓ cup heavy cream
- 2 tablespoons fresh flat-leaf parsley, chopped
- 8 oz angel hair pasta (or whichever type you wish), cooked, for serving
Instructions
- Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
- Cut each breast in half along the butterfly-cut so you have 4 thinner pieces of chicken.
- Dredge each piece of chicken in flour, carefully shaking off the excess.
- Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the cream, then return the chicken to the pan.
- Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over pasta.
- Enjoy!
