Love me some lemon-y food! This chicken recipe is something my mom used to make all the time (and I spent years figuring out how she got the chicken to be perfectly golden with just the right buttery lemon flavor – why didn’t I just ask, duh?!) I decided to bump up the lemon factor by adding the lemon fettuccine, and I know I’ve said lemon a lot so far (lemon, lemon, lemon) but I promise it’s not overpowering – really! It’s a quick refreshing dish I make pretty frequently in the summer months, and you probably should too.
1 1/2 lbs of chicken (approx. 3 chicken breasts)
1 lb spinach fettuccine
Juice from 2 lemons
3 tbs butter
2 tbs extra virgin olive oil
1 tsp lemon pepper
1 tsp dill
salt & pepper
Get a large pot of salted water boiling in the mean time to cook fettuccine.
Melt 1 tbs butter in a frying pan, add chicken breasts (that have been salt & peppered on both sides – add a dash of lemon pepper too for an extra kick!). Squeeze 1/2 lemon over chicken and cook on medium low heat. Turn chicken after approximately 8 minutes on one side, cook for another 7 minutes on second side. Then add another tablespoon of butter and the juice from the other 1/2 of the lemon and turn the heat up to medium high heat. This will start to brown the butter and lemon slightly which adds awesome flavor to the chicken – flip once during the final 5 minutes to make sure both sides get the special treatment. Then remove from heat.
Once the pasta is cooked to al dente, drain and toss in 1 tbs butter, 2 tbs extra virgin olive oil, juice of 1 lemon, 1 tsp dill, 1 tsp lemon pepper and a dash of salt & pepper. Honestly, I almost never measure this part – I am a fan of tossing and tasting, but this should be a good base for you to adjust as you like. I’m pretty sure I threw in 2-3 tbs of butter into the pasta but am too embarrassed to make that the official recipe here, HA!
That’s it, just a few ingredients and an easy dinner is done! The pasta makes a really good leftover lunch too (even cold!).