This tasted just like from the restaurant and was very straightforward to make. This will be added to the regular meal rotations, as these are regularly stocked ingredients.
I tried to butterfly the chicken breast, but it wouldn't cut evenly. We had several smaller pieces that I tried to make flatter, but I didn't really understand what I was doing... Next time I will be patient and cut the chicken right. The flour parmesean breading was tasty and was nicely golden once I added in more oil. Before I added more oil the chicken was cooking but not getting any color or looking very moist.
I wanted to have some sort of green vegetable in the dish so I tossed in some arugula leaves at the very end so it would wilt. This part took maybe 2-3 minutes as leafy greens can overcook very quickly.
I was reviewing recipes and they recommend using either a white wine sauce or chicken broth for making the lemon sauce. Originally, I was going to use the chicken stock, but at the last minute, I went for the white wine sauce. It was a great choice!
orig from 5/30/2013
updated 4/3/2015
Enjoy!
Serves 2
~2 cups dried pasta
2 boneless, skinless chicken breast halves
3 Tbsp grated Parmesan cheese
1/3 cup flour
Fresh cracked pepper
4 Tbsp olive oil
1/2 Tbsp butter
1/2 cup white wine or chicken broth
3 Tbsp lemon juice (or a w hole lemon if you want)
1/4 cup brined capers
Arugula/Spinach
Start to boil the water for the pasta. Cook pasta according to directions.
Heat olive oil in a large skillet on medium high heat.
Cut the chicken breast halves horizontally. Pound flat or butterfly them to about 1/4-inch thickness.
Mix together the flour, pepper, and grated Parmesan.
Dredge chicken pieces in the flour mixture, until well coated.
Add the chicken pieces, brown well on each side, about 3 - 5 minutes per side, depending on thickness. Remove the chicken from the pan and reserve to a plate.
Add the white wine, lemon juice, and capers to the frying pan used for the chicken.
Reduce the sauce, generally I let it cook until the pasta is done.
Melt in the butter, wilt arugula/spinach.
Add the drained pasta to the sauce. Plate the pasta and add chicken on the top!
1/2 cup white wine or chicken broth
3 Tbsp lemon juice (or a w hole lemon if you want)
1/4 cup brined capers
Arugula/Spinach
Start to boil the water for the pasta. Cook pasta according to directions.
Heat olive oil in a large skillet on medium high heat.
Cut the chicken breast halves horizontally. Pound flat or butterfly them to about 1/4-inch thickness.
Mix together the flour, pepper, and grated Parmesan.
Dredge chicken pieces in the flour mixture, until well coated.
Add the chicken pieces, brown well on each side, about 3 - 5 minutes per side, depending on thickness. Remove the chicken from the pan and reserve to a plate.
Add the white wine, lemon juice, and capers to the frying pan used for the chicken.
Reduce the sauce, generally I let it cook until the pasta is done.
Melt in the butter, wilt arugula/spinach.
Add the drained pasta to the sauce. Plate the pasta and add chicken on the top!
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