Recipe: Chicken & Pasta with Pan Sauce

Ingredients:

4 Skinless Boneless Chicken Breasts (pounded thin)
1/2 cup Flour
1 Lemon (zested and juiced)
1 Tbsp White Wine Vinegar
2 cups Chicken Stock
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
4 Tbsp Garlic (minced)
1/3 cup Parsley (chopped)
16 oz. Angel Hair (I was out this time so I used Linguine)
Salt and Pepper

Directions:

1.     Make pasta according to directions.

2.    Pound chicken flat ( you just want it to be the same thickness)

3.    In a shallow dish place flour, 1/2 tsp salt, and 1/4 tsp pepper mix with fork

4.    Heat large skillet and oil on med/high

5.    Lightly bread chicken with flour

6.    Fry chicken until golden brown on both sides

7.    Place chicken on platter and cover with foil

8.    Deglaze pan with chicken stock

9.    Add garlic, salt, pepper, zest, juice, and vinegar

10. Simmer about 10 min. (until it reduces about 1/2)

11.  Add butter and half of chopped parsley

12. Layer Pasta, chicken, and pour sauce over both and top with rest of parsley.