Servings: 2-3
Ingredients
1 chicken breast
1/2 cup all-purpose flour
2 tbsp extra-virgin olive oil
5 garlic cloves, finely chopped
1 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
2 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
2 tablespoon unsalted butter
1/2 pound spaghetti pasta
salt and pepper to taste
Method
Bring water to a boil and cook pasta to desired doneness.
Slice and pound chicken with mallet until thin.
Add flour to a dredging bowl. Season flour with salt and pepper. One by one, dredge chicken in flour mixture until fully coated and set aside.
Heat oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
Add a little more oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 tablespoon of flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Add chicken and pasta to the skillet. Serve chicken with the sauce.Add freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken.