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!

Ingredients

• 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
  
  Preparation

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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