A delightful twist on a classic chicken and pasta dish, featuring a zesty lemon butter sauce.
Prepare the chicken by trimming any excess fat and pounding it to an even thinness.
Pounding the chicken ensures even cooking and tender texture.
Season the flour with salt and pepper, then coat the chicken evenly, shaking off any excess.
Seasoning the flour adds flavor to the chicken crust.
Heat half of the butter in a frying pan over medium heat and cook the chicken until golden and cooked through, about 3-4 minutes per side.
Do not overcrowd the pan to ensure even browning.
Boil the angel hair pasta according to package instructions, then drain and set aside.
Angel hair pasta cooks quickly, so keep an eye on it to avoid overcooking.
In the same pan, melt the remaining butter and add the juice of the lemon. Stir to combine.
Scrape the pan to incorporate any browned bits into the sauce for extra flavor.
Toss the cooked pasta in the lemon butter sauce until well coated.
Ensure the pasta is well coated for maximum flavor.
Serve the chicken alongside the pasta, garnished with fresh parsley.
Serve immediately to enjoy the dish at its best.
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