Recipe by Kittencal@recipezazz
Serve this restaurant quality dish with al dente angel hair pasta on the side -- as written this is quite lemony you may want to have a little more chicken broth and cream handy to tone it down or you may like it just the way it is! --- you can also add in some capers
Top Review by Lkryb
Another great recipe from Kittencal! We loved it as written except we didn't have cayenne pepper. I used a white cooking wine. The lemon flavor was perfect. It's a keeper for my family of 5. Thanks again!
- 4 boneless skinless chicken breasts, pounded to about half thickness
- seasoned salt & freshly ground black pepper (can use white salt)
- garlic powder
- 78.07 ml all-purpose flour
- 1.23 ml cayenne pepper (optional but good to add in)
- 44.37 ml butter
- 44.37 ml olive oil (more if needed)
- 236.59 ml dry white wine
- 177.44 ml low sodium chicken broth
- 2 whole lemons, juice of
- 177.44 ml heavy whipping cream (35%)
- chopped fresh parsley
- angel hair pasta (cooked only to al dente, 1 pound dry should be enough but you may use as much as desired)
- freshly grated parmesan cheese (use the real cheese!)
Directions See How It's Made
- Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
- Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
- Heat butter and oil in a medium skillet over medium-high heat.
- Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
- Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
- When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
- When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
- Place each breast on a plate then mound some pasta on the side.
- Spoon the sauce over the chicken and pasta.
- Sprinkle with freshly grated Parmesan cheese and some fresh parsley.