• 4 boneless, skinless chicken breasts
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 2 whole lemons, juiced
  • 3/4 cup heavy cream
  • 1/4 cup capers
  • Fresh chopped parsley (for garnish)
  • 16 ounces angel hair pasta

Pound chicken breasts between wax paper to flatten to 1/2″ thickness. Mix pepper and flour in a shallow dish. Dredge chicken in flour.

Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add chicken breasts to skillet. Cook about 3 minutes per side or until browned and cooked through. Remove chicken and set aside on a plate.

Reduce heat to medium-low. Add broth, lemon juice, cream, and capers. Bring the sauce to a boil and then return to medium-low heat. Allow it to cook and bubble for about 3 minutes more.

Serve the chicken over the cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

4 servings

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Adapted from The Recipe Critic (https://therecipecritic.com/)