Thank you, Jourdan, for this delicious and super easy recipe!
Here is my version of the recipe - only a couple of minor changes. 98% of the credit must go to Jourdan! Be sure to check out her other amazing recipes at http://jourdanleigh.blogspot.com/
(Who knew an iPhone could take such a nice picture! Ha!)
2 chicken breasts, cut in half (or use 4 thin ones)
salt and freshly ground black pepper
all purpose flour
6 tablespoons of butter
5 tablespoons of EVOO
1/3 cup lemon juice (the fresher the better)
1/2 cup of chicken broth or stock
1 tablespoon of minced garlic
1 package of thin whole grain spaghetti
fresh parsley, chopped (for garnishing)
Boil water for pasta and prepare as directed - set aside. (I just let mine sit in the strainer in the sink until I was ready to use it)
Season chicken with salt and pepper. Coat chicken in flour.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a plate. Melt 2 more tablespoons of butter and another 2 tablespoons of olive oil. When sizzling, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.
Into the pan, add the lemon juice, chicken broth and garlic. Return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Add some pasta to the pan and stir to coat. Add additional pasta if you have extra sauce. Remove pasta to a plate and top with chicken. Garnish with parsley.
Add mixed greens and fresh fruit as sides and you have yourself a complete, well-balanced meal! The food pyramid would be proud ;)
For more information on nutrition, visit http://www.choosemyplate.gov/ for tips, recipes, and more!