Ingredients
- 600g chicken breast, thinly sliced or halved and flattened with the flat side of a meat mallet
- ½ cup plain flour, for dredging
- 2 tbsp olive oil
- 6 tbsp butter, divided
- ¾ cup chicken stock, or dry white wine for extra depth of flavour
- Juice of 1 large lemon
- Zest of 1 lemon, divided
- 3 tbsp capers, drained
- 2 tbsp fresh dill, chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 300g angel hair pasta
- Salt and pepper, to taste
Method
1. Cook the chicken
Dredge the chicken slices in flour and season with salt and pepper. Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium heat. Pan-fry the chicken for 2–3 minutes per side until golden. Set aside to rest while you make the sauce.
2. Make the sauce
Drain any excess oil from the pan, leaving the caramelised bits in the bottom. Deglaze with chicken stock (or white wine) and lemon juice, then simmer for 3–4 minutes to reduce slightly. Stir in the capers, dill, half the lemon zest, and 4 tbsp butter, whisking until the butter is melted and the sauce comes together.
3. Finish the chicken
Return the chicken to the pan, turning to coat in the sauce.
4. Cook the pasta
Cook the angel hair pasta according to packet instructions. Toss with a little olive oil, the fresh parsley, and the remaining lemon zest.
5. Serve
Plate the pasta, top with the chicken, and spoon the sauce over everything. Garnish with extra dill and lemon zest if desired.
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