Ingredients
- 600g chicken breast, thinly sliced or sliced in half and flattened with the flat side of a
meat mallet - 1⁄2 cup plain flour, for dredging
- 2 tbsp olive oil
- 6 tbsp butter, divided
- 3/4 cup chicken stock (or for some extra depth of flavour any dry white wine)
- Juice of 1 large lemon
- 3 tbsp capers, drained
- 2 tbsp fresh dill, chopped
- 2 tbsp flat leaf parsley, finely chopped
- Zest of 1 lemon, divided into halves
- 300g angel hair pasta
- Salt and pepper, to taste
Method
1. Cook Chicken
- Dredge chicken slices in flour, season with salt and pepper.
- Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium heat. Pan-fry
chicken for 2–3 minutes per side until golden. Set aside to rest while making
the sauce.
2. Make Sauce
- I like to drain off excess oil from the pan, but leave the delicious, sticky
caramelized bits in the bottom of the pan. Deglaze the pan with chicken stock
(or white wine) and the lemon juice. Simmer for 3-4 minutes to reduce
slightly. - Stir in capers, dill, half of the lemon zest, and 4 tbsp butter, you may need to
whisk a little until the butter is melted and incorporated into a sauce.
3. Finish Chicken
- Return chicken to the pan, turning to coat in the sauce.
4. Cook Pasta
- Cook angel hair pasta according to package instructions. Toss with olive oil,
fresh parsley and lemon zest
5. Serve
- Plate pasta, top with chicken, and spoon sauce over everything. Garnish with
extra dill and lemon zest if desired.
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