8 oz angel hair pasta (225 g), cooked, for serving
Nutrition Info
Calories 726
Fat 32g
Carbs 74g
Fiber 2g
Sugar 3g
Protein 36g
How to Make It
1. Step
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.
2. Step
Cut each breast in half lengthwise so you have 4 pieces of chicken.
3. Step
Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
4. Step
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.
5. Step
Pour the white wine into the pan and cook until reduced by half, about 1 minute.
6. Step
Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
7. Step
Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
8. Step
Stir in the cream, then return the chicken to the pan.
9. Step
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.
10. Step
Serve the chicken and sauce over angel hair pasta.
