Lemon Herb Chicken with Pasta

This dish is bursting with bright lemony flavor. Succulent with the perfect hint of herbs, butter and lemon. This is a slight variation of chicken piccata, but is every bit as delicious and flavorful and can be on your table in 30 minutes! 

Parsley and the fresh lemon make the chicken fragrant and spaghetti infused with lemon and butter is the perfect side for this flavorful chicken.

Ingredients

2 skinless and boneless chicken breasts

Sea salt and freshly ground black pepper
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/3 cup fresh parsley, chopped

8 ounces spaghetti

Directions

Season chicken with salt and pepper.In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. 

Into the pan add the lemon juice, and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. 

Prepare spaghetti according to directions on package. Drain and toss spaghetti with a little sauce from chicken.