Ingredients
Scale
- ½ lb chicken thighs, diced
- 2 ½ tbsp butter of choice
- 1 cup dry white wine
- 2 tbsp capers, drained
- ¼ cup flour
- 2 tbsp olive oil
- ½ lb pasta of choice
- ½ cup grated Romano cheese or parmesan cheese
- Juice from 1 lemon
- 1 lemon, sliced
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil, and cook pasta according to package instructions.
- Season the flour with 1 tsp salt and 1 tsp pepper, and dredge the diced chicken in the flour mixture until fully coated.
- Heat a large skillet over medium heat, and pour in your olive oil. Once hot, begin to fry your chicken until golden brown all over.
- Remove the cooked chicken from the pan, and add butter, while scraping any leftover brown bits from the bottom of the pan.
- When the butter melts, add in the white wine, lemon juice, lemon slices, drained capers, parsley, the remaining salt, and remaining pepper, stirring with a wooden spoon. Let simmer for one minute.
- Add the pasta, chicken, grated Romano cheese, and some extra pasta water if desired into the creamy lemon sauce. Let sit for a few minutes, and serve immediately, topping with extra lemon slices, grated cheese, and parsley.
- Store in an airtight container for up to five days.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes