Nutrition balance score
Good
Glycemic Index
60
Moderate
Nutrition per serving
Calories1431.5 kcal (72%)
Total Fat36.3 g (52%)
Carbs163.3 g (63%)
Sugars11.2 g (12%)
Protein110.4 g (221%)
Sodium1385.1 mg (69%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Prepare the Ingredients
Step 2
Peel and mince shallot.
Step 3
Zest lemon, halve, and juice.
Step 4
Quarter tomatoes.
Step 5
Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to 1/3" thickness. Season both sides with a pinch of salt and 1/4 tsp. pepper.
Step 6
Mix flour and pinch of salt in a mixing bowl.
Step 7
Dredge chicken in flour-salt mixture, shaking off excess. Place floured chicken on a plate.
Step 8
Heat a large pan over medium-high heat and add 11/2 Tbsp. olive oil. Add chicken to hot pan and cook on one side until golden brown, 3-4 minutes.
Step 9
Flip, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Step 10
Remove to a plate and tent with foil. Reserve pan; no need to wipe clean.
Step 11
Add pasta to boiling water and stir constantly, 30 seconds.
Step 12
Then cook undisturbed until al dente, 3-5 minutes.
Step 13
Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer.
Step 14
Return pasta to pot and toss with 2 tsp. olive oil. Set aside.
Step 15
Return pan used to cook chicken to medium heat.
Step 16
Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30 seconds.
Step 17
Stir in reserved pasta cooking water, chicken base, and 1/2 tsp. lemon zest (reserve remaining for pasta). Bring to a boil. Once boiling, cook until slightly thickened, 3-4 minutes.
Step 18
Remove from burner and swirl in butter until combined.
Step 19
Add half the sauce (reserve remaining for chicken), tomatoes, 1.5 Tbsp. lemon juice, and half the parsley (reserve remaining for garnish) to pot with pasta. Gently stir or toss to combine.
Step 20
Stir capers into remaining sauce in pan.
Step 21
Plate dish as pictured on front of card, spooning lemon-caper sauce over chicken and garnishing with remaining lemon zest. Bon appétit!
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