Now that my boyfriend and I are husband and wife, when it’s his turn to cook, I will often request this dish. He claims it’s super easy so he doesn’t have any problem whipping it up. I never dreamed that I would have a husband that took his turn in the kitchen, but I consider myself blessed to have found one. Whenever he does the cooking, I don’t ever make him do the cleanup. I think that’s a fair trade. Don’t you? Check out what they are saying about this recipe over at The Pioneer Woman:
“Looking for fast delicious recipes for my “On the go” daughter. This is perfect.”
When you’re always running in 100 different directions, stop for a half hour and enjoy a nice meal.
Ingredients
4 whole Boneless, Skinless Chicken Breasts
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
4 Tablespoons Gold Medal All-purpose Flour
5 Tablespoons Land O’ Lakes Butter
4 Tablespoons Olive Oil
1 cup Dry White Wine
3/4 cups Low Sodium Swanson Chicken Broth
2 whole Lemons
3/4 Cup Heavy Cream
Chopped Fresh Parsley
1 pound Angel Hair Pasta
Instructions
Have a pot of water simmering for the pasta.
If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.
Right at the end, cook angel hair until al dente—do not overcook!
With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.
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Quick Tip: Use whatever pasta you have in your kitchen.
Thanks again to The Pioneer Woman for this tantalizing recipe.