Ingredients
- 600 g chicken breast thinly sliced or sliced half and flattened with the flat side of a meat mallet
- ½ cup plain flour for dredging
- 2 tbsp olive oil
- 6 tbsp butter divided
- 3/4 cup chicken stock or for some extra depth of flavour any dry white wine
- Juice of 1 large lemon
- 3 tbsp capers drained
- 2 tbsp fresh dill chopped
- 2 tbsp flat leaf parsley finely chopped
- Zest of 1 lemon divided into halves
- 300 g angel hair pasta
- Salt and pepper to taste
Method
Cook chicken
- Dredge chicken slices in flour, season with salt and pepper.
- Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium heat. Pan-fry chicken for 2–3 minutes per side until golden. Set aside to rest while making the sauce.
Make sauce
- Drain off excess oil from the pan, but leave the delicious, sticky caramelised bits in the bottom. Deglaze the pan with chicken stock (or white wine) and the lemon juice. Simmer for 3-4 minutes to reduce slightly.
- Stir in capers, dill, half of the lemon zest, and 4 tbsp butter, you may need to whisk a little until the butter is melted and incorporated into a sauce.
- Return chicken to the pan, turning to coat in the sauce.
Cook pasta
- Cook angel hair pasta according to package instructions. Toss with olive oil, fresh parsley and lemon zest
Serve
- Plate pasta, top with chicken, and spoon sauce over everything. Garnish with extra dill and lemon zest if desired.
For more recipes from the Adelaide Central Market:
