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Prepare the Chicken:
Take chicken breasts and cut them in half horizontally. Use a meat tenderizer to pound each piece to an even thickness. This ensures they cook evenly and stay tender.
Mix the Coating:
In a bowl, combine flour with salt, black pepper, garlic powder, and paprika. Stir until the seasonings are evenly distributed in the flour.
Prepare the Egg Wash:
In a separate bowl, beat one egg and mix in the juice of half a fresh lemon. The lemon juice adds a hint of citrus that enhances the overall flavor of the dish.
Heat the Pan:
Heat a skillet or frying pan over medium heat and add a generous amount of olive oil. Allow the oil to heat thoroughly before cooking to ensure the chicken develops a beautiful golden crust.
Coat the Chicken:
Take the prepared chicken pieces and dip them first into the egg and lemon mixture, ensuring they are fully coated. Then, dredge them in the seasoned flour mixture, covering all sides.
Cook the Chicken:
Place the coated chicken into the hot pan with olive oil. Cook each side for 2 to 3 minutes, or until a golden, crispy crust forms.
Add the Sauce Ingredients:
Once the chicken is browned, add chicken stock, 4 tablespoons of butter, and the juice of 1 lemon to the pan. Stir gently to combine the ingredients and coat the chicken.
Simmer to Perfection:
Reduce the heat to low and let the chicken simmer in the sauce for about 15 minutes, or until the sauce thickens slightly and the chicken is fully cooked.
Plate and Finish:
Serve the chicken on top of cooked spaghetti, spooning the rich lemon-butter sauce over the pasta. Finish by topping with lemon slices and scattering capers on top for that signature briny burst of flavor.
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