Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts  (boneless, skinless )
  • 3 Cloves garlic (minced )
  • 3/4 Cup breadcrumbs (gluten free )
  • 1 lemon
  • 4 Tbsp. butter (unsalted )
  • fresh parsley  (Chopped )
  • 1 egg
  • 3 Tbsp. water
  • 1/2 Cup chicken broth
  • 1/3 Cup lemon juice
  • 8oz angel hair pasta (gluten free )
  • 1/2 Cup gluten free flour
  • 1/2 Cup parmesan (grated )

Instruction

  • Preheat your oven to 400 degrees, prepare sheet pan with parchment paper. 
  • Place chicken in between 2 sheets of plastic wrap, using a rolling pin or meat tenderizer, pound chicken down to ½  inch thick. Salt and pepper each side. If the chicken is too large, cut in half first.
  • On a plate, combine salt, pepper, flour. Dip chicken breasts into flour on both sides. On a separate plate, stage breadcrumbs. 
  • Whisk egg and water together, dip chicken into egg and then dip each side in breadcrumbs. 
  • In a large saute pan, heat 3 tablespoons olive oil over medium-low heat. Place chicken in the pan, cook 2-3 minutes each side, just until brown. Wipe the pan out with a paper towel. Place chicken on a sheet pan and bake for 7-10 minutes.
  • While the chicken cooks, heat 1 tablespoon butter in the saute pan over medium heat. Add minced garlic and cook until fragrant. Then add the chicken broth, and the lemon juice. Bring to a boil over high heat, cook for 2-3 minutes. Add remaining butter. Remove from heat. Drizzle a spoonful of sauce over each chicken breast. 
  • Add cooked pasta to saute pan and mix with the remaining sauce. Add parmesan cheese, chopped parsley and mix thoroughly.  
  • Garnish chicken with fresh parsley and a slice of lemon. Serve together with pasta and enjoy. Salt and pepper to taste.