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Prep Time5 minutes
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Cook Time25 minutes
Easy, quick and tasty!
Ingredients
Directions
Pat chicken dry with a paper towel. Slice chicken into cutlets. Mince shallot, zest and juice lemon. Quarter tomatoes.
Mix 1 cup flour, salt and pepper and pour on a plate.
Heat large skillet with a tablespoon of butter and a tablespoon of olive oil on medium high heat. Dredge chicken through flour and place in a skillet.
Cook chicken till golden brown and internal temperature reaches 165 degrees. Set chicken aside and cover.
Cook pasta according to package. Drain pasta and toss with olive oil until completely coated. Using the skillet that the chicken was cooked in, sauté shallots for a couple minutes.
Whisk in lemon juice, lemon zest, water, bullion powder, 1 tablespoon of butter, tomatoes and capers. Remove from heat. Pour half the sauce over chicken and toss the pasta in the remaining sauce.
Enjoy!
Conclusion
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