Cooking Instructions
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Step 1
Butterfly the
Chicken Breasts (2 lb)
down the length to flatten them.
Step 2
Season the
All-Purpose Flour (1 cup)
with
Salt (1 Tbsp)
and
Freshly Ground Black Pepper (1/2 Tbsp)
, and generously coat the prepared chicken fillets well in the seasoned flour. Reserve 1 Tbsp of seasoned flour.
Step 3
Juice and zest 2 of the
Lemons (3)
. Chop the
Garlic (3 cloves)
, and
Italian Flat-Leaf Parsley (1 handful)
. Thinly slice the third lemon.
Step 4
Heat the
Olive Oil (2 Tbsp)
. Add 3/4 of the
Salted Butter (2/3 cup)
.
Step 5
When the butter is sizzling, add the chicken and brown in batches until the outside is golden. Remove and set aside (chicken will still be raw in the center).
Step 6
Add the remaining butter and the garlic and simmer briefly. Stir in the reserved flour, followed by the
Chicken Broth (1 1/2 cups)
, lemon juice, half of the zest, and 3/4 of the
Capers (3 Tbsp)
. Stir continuously until smooth and the liquid starts to boil.
Step 7
Submerge the browned chicken into the sauce, top with lemon slices, and sprinkle with parsley and remaining capers. Simmer over moderate heat, uncovered, for 20- 25 minutes. Spoon sauce over the chicken every so often.
Step 8
While the chicken is simmering, boil the
Spaghetti (1 lb)
in a pot of salted water until al dente.
Step 9
Drain cooked pasta and toss with
Olive Oil (2 Tbsp)
,
Grated Parmesan Cheese (1 cup)
, and remaining zest. Season with
Coarse Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 10
Serve immediately!
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