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Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Watch Also:
- 1 cup chicken broth
- 2 whole Lemons
- ¾ Cup Heavy Cream
- ¼ cup capers
- Chopped parsley, for garnish
- 1 pound Angel Hair Pasta
- 4 whole Boneless, Skinless Chicken Breasts
- salt and pepper to taste
- ¼ cup all purpose flour
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
Instructions
- First Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink.
- Second Remove from the skillet and set aside on a plate.
- Third Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
- Next Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
- Enjoy to Cooking