35 minutes
Serves 4
Ingredients:
2 pounds boneless skinless, chicken breast
1 cup flour
2 tsp. salt
2 tsp. onion powder
2 tsp. black pepper
2 Tbsp. butter
2 Tbsp. olive oil
1/2 cup white wine
1 cup chicken stock
1/2 cup lemon juice
1 cup half and half
8 oz. angel hair pasta
1/4 cup fresh, chopped parsley
Make Dinner:
Place flour in a small mixing bowl. Add salt, onion powder, and pepper. Mix to combine. Slice each chicken breast into thirds to create 3 strips per chicken breast. Dredge each piece of chicken in flour mixture. In a large frying pan, heat butter and olive oil over medium high heat. Add chicken to hot frying pan. Fry chicken 4-6 minutes per side until cooked through and golden brown. Remove from heat.
While chicken is cooking, bring 4 quarts of water to a boil and boil pasta according to package directions, about 7 minutes.
After removing chicken from frying pan, reduce heat to medium. Add wine to pan and stir well to release bits from bottom of pan. This is called 'deglazing the pan'. Add chicken stock and lemon juice to pan. Simmer sauce for 5 minutes. Add half and half and use a wire or silicone whisk to blend sauce. Simmer for another 5-10 minutes to slightly thicken sauce. Serve chicken on a bed of angel hair pasta. Top with lemon sauce and sprinkle with fresh parsley.