INGREDIENTS2 tsp butter
3 Tbsp + 2 tsp flour, divided
2 chicken breast cutlets
2 Tbsp olive oil
1/4 cup dry white wine
1/3 cup chicken stock
2 Tbsp minced fresh parsley
1 Tbsp capers, rinsed and drained to remove excess salt
1 lemon (half juiced, to yield about 1 Tbsp; half sliced into thin circles)
Salt and pepper
4 oz spaghetti, or any shape of pasta you like (for serving)
DIRECTIONSCook pasta to al dente according to package directions. In a small bowl, use your fingers to combine 2 tsp butter with 2 tsp flour; set aside for now.
Season chicken cutlets on both sides with salt and pepper; dredge in remaining 3 Tbsp flour and shake off excess. Add olive oil to a medium skillet over medium-high heat; once oil starts to ripple, add chicken and cook until fully cooked and golden on both sides (about 3 minutes per side), flipping once. Transfer chicken to a paper towel-lined plate to drain any excess oil.
With heat off, add wine to the skillet you cooked the chicken in; turn heat on to high and use a wooden spoon to scrape up any brown bits that have formed on the bottom. Cook for a few minutes, until the wine is reduced by about 2/3 or more. Add chicken stock, turn heat down to medium, and whisk in flour mixture; cook until thickened slightly, about 2 minutes. Turn off heat, and add parsley, capers, lemon juice, and sliced lemon circles. Taste and season with salt and pepper as desired. Serve chicken cutlets with pasta, with the sauce drizzled on top of everything.
Hope y'all enjoy!