boneless skinless chicken breasts, pounded to about half thickness
seasoned salt & freshly ground black pepper
( can use white salt)
( optional but good to add in)
( more if needed)
dry white wine
low sodium chicken broth
whole lemons, juice of
heavy whipping cream
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!)
- 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.