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The Lemon Butter Brief, photographed on white marble in the A More Perfect Supper kitchen

The Lemon Butter Brief

A bright, buttery chicken-and-pasta dinner built around lemon, white wine, garlic, and pan drippings. It deliberately leaves out capers and olives while keeping the lively lemon-butter character that makes this style of dish work.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 Servings
Course: Entrees
Cuisine: Italian-American
Ingredients Method

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts (about 10 to 12 oz total) pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
Lemon-Butter Sauce
  • 1 clove garlic minced
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon cold unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Dijon mustard (optional) optional
Angel Hair
  • 6 oz angel hair pasta
  • Kosher salt for pasta water
  • 1 tablespoon unsalted butter
  • 1 small garlic clove finely minced
  • 1 tablespoon reserved pasta water plus more as needed

Method
 

  1. Bring a pot of salted water toward a boil while you prep the chicken. Mix 1/4 cup flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Lightly dredge the two pounded chicken breasts and shake off the excess.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken about 3 to 4 minutes per side, until golden and 165°F. Transfer to a plate.
  3. Reduce the skillet to medium. Add 1 minced garlic clove and cook 30 seconds. Pour in 1/4 cup white wine and scrape up the browned bits; simmer about 1 minute. Add 1/2 cup chicken broth, 2 tablespoons lemon juice, 1/2 teaspoon zest, and optional 1/2 teaspoon Dijon. Simmer 3 to 4 minutes until slightly reduced.
  4. Meanwhile, cook 6 ounces angel hair until just shy of al dente. Reserve at least 1/4 cup pasta water, then drain. Toss the pasta with 1 tablespoon butter, 1 small minced garlic clove, and 1 tablespoon pasta water; add another splash if needed.
  5. Take the sauce off the heat and whisk in 1 tablespoon cold butter until glossy. Stir in 1 tablespoon parsley. Return the chicken to the skillet for 1 minute, spooning sauce over it.
  6. Divide the angel hair between two plates, top with the chicken, and spoon the lemon-butter pan sauce over both.