LEMON CHICKEN PASTA
My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.
Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
PAPA GOURAS'S LEMON CHICKEN
Make and share this Papa Gouras's Lemon Chicken recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the wine, stock, shallots, and lemon juice in a small pot and reduce to about 1/4 cup over high heat, about 25 minutes. Stir in salt and allow to.
- cool. When slightly warmer than room temperature, whisk in 8 T. of softened butter, a few tablespoons at a time, until mixture is the consistency of mayonnaise. Beat in lemon zest and set this lemon butter aside.
- Flatten the chicken breast slightly. Dredge the chicken breasts in flour,.
- shaking off excess, then place in the beaten egg, allowing excess to drain.
- off, then once more in flour. Shake off any excess. Place aside carefully.
- Put the remaining 2 T. of butter and the olive oil in a large heavy skillet,.
- Over medium-high heat, saute the chicken until golden brown on both sides,.
- about 5 minutes in total. Transfer to a warm plate and spread some of the.
- lemon butter over the top of each.
Nutrition Facts : Calories 405, Fat 26.9, SaturatedFat 13.7, Cholesterol 189.8, Sodium 429.6, Carbohydrate 2.8, Fiber 0.1, Sugar 0.7, Protein 30.2
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