Crispy Lemon Chicken

The zesty and citrus flavors of this dish will lighten up these cold and drab winter nights.

Recipe and photograph by Kimme Hargrove

(Serves 2, double for 4)

8 ounces pasta
2 boneless, skinless chicken breasts
Salt and pepper
Garlic powder
½ cup flour
5 Tablespoons butter, divided
3 garlic cloves, minced
1 cup half & half, milk or whipping cream (or mixture of these depending on how thick you want the sauce – may add milk during cooking if sauce gets too thick)
Juice and zest of 1 lemon
½ cup grated Parmesan
Optional: Freshly grated Parmesan for garnish

Cook pasta according to directions, and set aside (can add a teaspoon of olive oil right before serving to help break up the pasta).

Cut chicken breasts in half, and pound out to ½-inch thickness. Season both sides with salt, pepper and garlic powder. Dredge through flour until covered thoroughly.

Heat 2 Tablespoons butter in a skillet over medium heat. When butter is slightly browned, add chicken and cook on each side until golden brown (about 4-5 minutes per side). Set chicken aside and cover in aluminum foil.

Leave brown bits from cooking chicken in skillet. Add remaining 3 Tablespoons of butter, and melt. Add garlic, and stir for about 1 minute. Add cream/milk mixture, and bring to a simmer (may add extra milk here if sauce is too thick). Add lemon juice and zest, and stir to combine. Add Parmesan cheese, and stir until smooth.

Put pasta on a plate with chicken on top, and drizzle sauce over both. Grate fresh Parmesan cheese on top, and serve.