Friday, February 10, 2012

Lemon chicken over capellini

Recently Makena wanted to cook dinner.
I went through my recipes and came across this lemon chicken. She also wanted to serve it over capellini (all her idea!) and it was so good! It turned out delicious!


  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
  • Salt & pepper, to taste
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1 TBSP flour
  • 2 TBSP chopped fresh parsley
  •  juice of one whole lemon
  • garnish with  diced scallion and grated Parmesan


  1. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons
    oil in a large heavy skillet over medium-high heat. Add the chicken and sear
    until well browned on both sides, about 3 minutes per side. Remove chicken
    and keep warm.
  2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan.
    add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour,
    1 TBSP parsley and lemon juice together in a small bowl and add to pan. Cook,
    stirring, until slightly thickened, about 3 minutes.
  3. Return the chicken and any accumulated juices to the pan; reduce heat to
    low and simmer until the chicken is cooked through, about 4 minutes.
    Season sauce with salt and pepper and spoon
    over the chicken.

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