You know those recipes that make people think you’re some kind of super talented gourmet chef, but are really easy to make? Don’t worry, I won’t give away your secrets. However, I will give you another recipe to add to that repertoire.
The key to this lemon chicken dish is the delicious, buttery, creamy, lemony sauce. Both the chicken and the pasta get the opportunity to bathe in it, gathering layers of delicious flavor and taking this dish from just a chicken and pasta dish to a full-blown, rave-review-receiving, tastebud-tantalizing masterpiece.
Author: anna banana
- 12 oz. angel hair pasta
- 1 tbsp. olive oil
- 3 skinless boneless chicken breasts, cut in half lengthwise
- All-purpose flour
- 6 tbsp butter
- ½ c. fresh lemon juice
- 2 c. chicken stock
- 1 c. heavy cream
- ⅓ c. fresh basil, chopped
- Salt and pepper to taste
- Cook the pasta according to package directions. Drain & toss in olive oil to keep from sticking together; set aside.
- Salt and pepper both sides of the chicken, then dredge in flour. Melt 2 tbsp. of butter in a large skillet, then brown the chicken on both sides for 3-5 minutes. Set chicken aside.
- Add the rest of the butter, ½ cup of the chicken broth, and the lemon juice to the skillet. Scrape the bottom of the skillet to add extra flavor, then bring to a boil. Add the chicken back in, and simmer in sauce for 5 minutes. Remove chicken again.
- Add in the rest of the chicken broth, then add about 1 tbsp. of flour to thicken the sauce. Add in cream and keep on heat until just warm (not boiling). Add in pasta, and mix to coat with sauce. Top with fresh basil & chicken, and eat up!