Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 skinless, boneless chicken breasts, butterflied and cut in half to yield 4 pieces | ||
| Salt and black pepper, to taste | ||
| ½ c. flour, for dredging | ||
| 3 tbsp. extra-virgin olive oil | ||
| 1 shallot, minced | ||
| 1 clove(s) garlic, minced | ||
| 1 tsp. lemon zest | ||
| ⅓ c. fresh lemon juice | ||
| ½ c. chicken broth | ||
| ¼ c. brined capers, rinsed | ||
| 4 tbsp. butter, softened | ||
| 1 c. cherry tomatoes, sliced in half | ||
| 1 lbs. angel hair pasta, prepared according to package directions | ||
| 2 tbsp. chopped fresh parsley | ||
| ½ c. freshly grated Parmesan cheese |
Directions
- Season chicken with salt and pepper. Dredge in flour and shake off excess. Discard flour.
- Heat olive oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat with remaining 2 pieces of chicken.
- In the same pan, add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add lemon zest and juice, broth and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor.
- Return the chicken to the pan and simmer for 5 minutes. Remove chicken to a plate.
- For the sauce, add butter to the pan and whisk vigorously. Add cherry tomatoes just to heat through. Season with salt and pepper.
- Place pasta on a large platter, top with the chicken and pour the sauce over the top; garnish with parsley and Parmesan cheese.
Nutrition facts
Servings
820 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 85mg
- Sodium: 540mg
- Total Carbohydrates: 103g
- Protein: 35g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 30%
0%
Iron 30%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1.