Rating: 4 stars
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The bright, bracing tartness of fresh lemon and briny hit from capers makes this Italian dish a beloved classic. Garlic takes a starring role in this version: Slices infuse the oil for searing the chicken and become a golden, crispy garnish. We save time by opting for chicken cutlets (no need slice or flatten larger breasts) and angel hair pasta (even whole-grain noodles cook in less time than standard spaghetti). The flour coating gives the chicken a gorgeous golden crust. For a gluten-free dish, use any gluten-free flour and swap the pasta for rice.

Julia Levy
Recipe by Cooking Light March 2017

Gallery

Jennifer Causey

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 chicken cutlet, 3/4 cup pasta, and 3 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain. Place in a bowl with 2 tablespoons parsley, 2 tablespoons oil, and 1 tablespoon juice; toss. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 3 tablespoons flour in a shallow dish. Dredge chicken in flour, shaking off excess.

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  • Heat remaining 2 tablespoons oil and garlic in a large skillet over medium; cook 4 minutes or until garlic is crisp and golden. Remove garlic from pan with a slotted spoon; reserve. Increase heat to medium-high. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan.

  • Add remaining 1 tablespoon flour and 1/4 cup stock to pan, stirring with a whisk. Add remaining 1 1/4 cups stock and capers; bring to a boil. Cook 3 minutes. Stir in remaining 2 tablespoons parsley, 1 tablespoon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top pasta with chicken, sauce, and garlic.

Nutrition Facts

460 calories; fat 17.8g; saturated fat 2.5g; mono fat 10.7g; poly fat 2g; protein 34g; carbohydrates 40g; fiber 4g; cholesterol 83mg; iron 3mg; sodium 654mg; calcium 38mg; sugars 2g; added sugar 0g.
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