Description
A delicious lemon chicken recipe served over spaghetti, perfect for a quick weeknight dinner.
Ingredients
Scale
- 6 ounces uncooked spaghetti pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/3 cup all-purpose flour
- 2 6-ounce boneless, skinless chicken breasts
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- In a 9″ heavy skillet, melt the butter and olive oil over medium-high heat.
- Place the flour in a shallow dish, add a big pinch of salt and pepper, and then dip the chicken into the flour, dusting off the excess.
- When the butter and olive oil are sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown.
- At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water.
- Lower the heat to medium-low, and pour in the chicken broth, lemon juice, and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
- Drain the pasta and have it ready on the side.
- Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce. Slice the chicken and return it to the pan.
- Divide between two serving plates, and serve.
Notes
- Make sure to season the flour with salt and pepper for the chicken for added flavor.
- Use fresh lemon juice for the best taste.
- Serve with a side salad to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg