Recipe Rescue: It’s Just Chicken and Pasta!

Some of my meals are simply just this and that. I don't over think my meals too much and love throwing thing's together. Sunday I had invited Natasha and her boyfriend to the house for dinner. She had to work all day and didn't get off until 6. When she called to say she was off I told her if she would rather go home and 'veg', I would understand. She then asks "well, what are you cooking", I said "ahh, just some chicken and pasta. "

It really is that simple, this turned out to be full of incredible flavor, a bit between a chicken scallopini and a piccata dish.  Either way it was full of great flavor and the time in the kitchen was minimal. I got off the phone with Natasha and went to the kitchen to cook in less than an hour we were laughing and eating and enjoying our family time.

3 boneless skinless chicken breasts
(add a chicken breast for left overs or seconds)
2 Tbs garlic olive oil
2 Tbs unsalted butter
two lemons
1 Tbs capers
1 small onion, sliced
1 can low-sodium chicken broth
1/2 cup flour

1 pound of your favorite pasta
cooked according to package and
tossed with a little butter/olive oil
mix with s/p to taste and dried parsley
for extra flavor squeeze in half of lemon

wash and slice the chicken in half,
you'll be cutting them in two-not
creating two chunky halves, but two
thinner halves, almost as if you were
butterflying them, but cutting the breast
to create two separate pieces.

heat a skillet with one Tbsp olive oil
dust each chicken piece on both sides
with the flour and put in skillet, don't
over crowd the skillet as it will change
the temp of the pan too much and cause
your chicken to taste oily. cook each
piece about three minutes or till starting
to brown on each side. remove from skillet
and place cooked chicken pieces in a warm oven,
no more than 200 degrees, I put mine on the lowest
setting of 170-we aren't trying to cook them
in the skillet add the remaining oil. add the
onion and cook until it starts to soften then
add chicken broth, the juice of the lemons,
a Tbsp flour, capers and butter stir frequently
and simmer for at least
5 minutes. you want the 'sauce' to reduce and
firm up, it shouldn't be soupy.
squeeze a bit of the lemon on the chicken then
pour the 'sauce' them, sprinkle with dried
parsley and serve with pasta.