I have been thinking about it all week. I am making this recipe tomorrow night - it's one of our favs. Yumm. Had to share it! It's easy, delicious, and a perfect blend of veggies, flavorful chicken (not dry, gross chicken), and pasta. Compliments of Rachael Ray. Enjoy!
1/4 c. flour
2 eggs
1 1/4 c. grated parmesan
4 skinless boneless chicken breast halves, pounded thin
Salt
1/2 lb. angel hair pasta
3 T. evoo
Juice of 1 lemon, plus 1 lemon sliced
2 cloves garlic, finely chopped
1/4 c. capers, drained and patted dry, or 12 caper berries, sliced
1/2 c. dry white wine
1/4 c. flat leaf parsley, chopped
1/2 c. chicken broth
2 T. butter, chilled and cut into small pieces
One 5-oz package baby spinach
Pepper
1. Set up your breading station. Place flour in plate. Place eggs in shallow bowl. Place 1 c. cheese on another plate. One cutlet at a time, coat the chicken with flour, then egg, then cheese, pressing to adhere.
2. Bring a large pot of water to boil, add salt then pasta and cook 3 minutes. Drain, reserving a ladleful of the pasta cooking water. (I do this at the end)
3. In a large nonstick skillet, put 2 T. EVOO over medium heat. Add the chicken and cook, turning once, until deeply golder, 10 minutes. Transfer to a platter and cover with foil.
4. Add the remaining 1 T. EVOO to the skillet. Add the sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
5. Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in the pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 c. cheese and toss. Serve the pasta with the chicken.
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