Categories: Meals
Ingredients
- 1 Shallot
- 1 Lemon
- 4 oz. Grape Tomatoes
- 1/4 oz. Parsley
- 2 Boneless Skinless Chicken Breasts
- 2 oz. Flour
- 6 oz. Angel Hair Pasta
- 2 tsp. Chicken Base
- 1 oz. Butter
- 1 oz. Capers
Directions
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Prepare the Ingredients
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Peel and mince shallot. Zest lemon, halve, and juice. Quarter grape tomatoes. Stem and mince parsley. Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Place on a clean work surface, cover with plastic wrap, and gently pound cutlets with a heavy object to a uniform thickness of ⅓". Season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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Mix flour and ¼ tsp. salt in a mixing bowl. Dredge chicken cutlets in flour-salt mixture, shake off excess, and place on a plate.
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Heat a large pan over high heat. Add 1 ½ Tbsp. olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Transfer chicken to a plate and cover with foil. Reserve pan; no need to wipe clean.
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Add pasta to boiling water and stir constantly, 30 seconds. Cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water and strain pasta in a wire-mesh strainer. Return pasta to pot, toss with 2 tsp. olive oil, and set aside.
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Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30 seconds. Stir in reserved pasta cooking water, chicken base, and ½ tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes. Remove from burner and whisk in butter. Add half the sauce (reserve remaining for chicken), tomatoes, 1½ Tbsp. lemon juice, and half the parsley (reserve remaining for garnish) to cooked pasta. Toss to combine.
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Add capers to remaining sauce in pan. Place three cutlets on a plate and drizzle with remaining sauce. Place a serving of pasta next to chicken and garnish dish with remaining parsley and remaining lemon zest.