16 oz. orecchiette
1 Tablespoon oil
2 Tablespoons Butter
4 – 6 small boneless, skinless chicken breast, flattened
⅓ cup lemon juice, preferably fresh from 2-3 lemons
⅓ cup fresh parsley, finely chopped
salt and pepper
Lemon slices and parsley sprig to garnish
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain.
2. While the pasta is cooking, heat the oil and half the butter in a large, heavy based pan. Add the chicken breasts, season, and cook for 2 minutes each side; set aside. Add the lemon juice, parsley and the remaining butter to the pan. Stir to combine and return the breasts to the pan. Cook chicken over low heat for 3-4 minutes, turning once, or until cooked through. Season to taste, with salt and pepper.
3. Serve the pasta topped with a chicken fillet and sauce. Garnish with lemon slices and sprinkle with some chopped fresh parsley.
Kristin Girard 2012