Yes, there are other recipes for this dish on The Food of Love, but I'm always striving to improve old favorites, both in terms of their flavor and of their healthfulness. This recipe for lemon chicken--which begs to be served over pasta--addresses both issues with the added benefit of being simple enough to be a weeknight dinner.
6 boneless, skinless four ounce chicken breasts
all purpose flour for dusting (about 1/2 cup plus 1 1/2 tbs)
2 eggs, beaten
2 tbs olive oil
3 tbs unsalted butter
1/4 cup chopped parsley
salt and pepper to taste
1/2 cup white wine
1 1/2 cups chicken broth
juice of 1 large lemon
*Cook the pasta as you complete the steps below.
Season each chicken breast with salt and pepper, then dust with flour.
Heat the oil in a large skillet over medium high heat.
Dip each breast in the egg, then slip into the skillet and saute for a few minutes per side.
Remove chicken from skillet and cover loosely.
Add the butter to the pan, then the 1 1/2 tbs flour. Stir as the butter melts.
Add the wine and the parsley and cook for a minute.
Add the lemon juice and chicken broth, stirring to combine.
Return the chicken pieces to the pan.
Reduce heat to a simmer and cook until sauce is thickened and chicken is cooked through.
Serve over pasta.
Each time I make this dish, I marvel anew at how flavorful and satisfying such an easy meal can be! The chicken can be cut with a fork and the delicate flavor of the sauce is perfect over a tubular-shaped pasta like rigatoni.