Crispy Chicken & Pasta

This crispy chicken and pasta dish is quick to make, and full of flavor. It is as pleasing to your eyes as it is to your taste buds!

Ingredients:

2 thin chicken cutlets

1 egg, whisked

1 cup all-purpose flour

1 tablespoon paprika

1 tablespoon salt

1 tablespoon pepper

1/3 cup olive oil

1/2 white onion, diced

1 cup chicken stock

1/2 cup heavy cream

1 lemon, zest

Fresh parsley, for garnish

8 oz. angel hair pasta

Directions:

If you're starting with a full chicken breast, slice it in half horizontally to make two thin chicken cutlets.

Dredge chicken cutlets in egg, then transfer to flour mixture (flour stirred with salt, paprika, and pepper). Coat chicken well with flour mixture and set aside.

Heat oil in a large skillet over medium heat. Once oil is hot and glistening, cook chicken for 4-5 minutes per side until the cutlets are golden brown and chicken is cooked through. Remove chicken from skillet and let drain on a paper towel.

Drain off most the oil from the skillet, leaving about a tablespoon. Add diced onion to the skillet and cook over medium heat for 1-2 minutes until onion softens. 

Pour in the 1 cup chicken stock. Bring to a simmer and cook for a minute. Then add cream and turn heat down to low. Continue to cook so sauce thickens. Season sauce with salt and pepper.

Cook angel hair according to package. It should take just a few minutes.

Drain pasta and divide between two plates. Add a crispy chicken cutlet to each plate. Squirt chicken with some lemon. Top chicken with cream sauce and garnish with lemon zest and parsley.
Enjoy!