Creamy Lemon Pasta with Lemon Crusted Chicken

Serves 1
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Directions

  1. 1Begin by cutting your chicken breast in half.
  2. 2Begin by cutting your chicken breast in half.
  3. 3Begin by cutting your chicken breast in half.
  4. 4Wrap the chicken in plastic wrap and pound it down to tenderize and help it cook evenly.
  5. 5Wrap the chicken in plastic wrap and pound it down to tenderize and help it cook evenly.
  6. 6Wrap the chicken in plastic wrap and pound it down to tenderize and help it cook evenly.
  7. 7Prepare the flour mixture for coating the chicken.
  8. 8Prepare the flour mixture for coating the chicken.
  9. 9Prepare the flour mixture for coating the chicken.
  10. 10Prepare the egg mixture for coating the chicken.
  11. 11Prepare the egg mixture for coating the chicken.
  12. 12Prepare the egg mixture for coating the chicken.
  13. 13Prepare the panko mixture for coating the chicken.
  14. 14Prepare the panko mixture for coating the chicken.
  15. 15Prepare the panko mixture for coating the chicken.
  16. 16Dip the thinly sliced chicken into the flour.
  17. 17Dip the thinly sliced chicken into the flour.
  18. 18Dip the thinly sliced chicken into the flour.
  19. 19Dip the floured chicken into the egg mixture.
  20. 20Dip the floured chicken into the egg mixture.
  21. 21Dip the floured chicken into the egg mixture.
  22. 22Dip the egg-coated chicken into the panko.
  23. 23Dip the egg-coated chicken into the panko.
  24. 24Dip the egg-coated chicken into the panko.
  25. 25Fry the chicken breast in about an inch of oil on medium heat for about two minutes on each side to give it color.
  26. 26Fry the chicken breast in about an inch of oil on medium heat for about two minutes on each side to give it color.
  27. 27Fry the chicken breast in about an inch of oil on medium heat for about two minutes on each side to give it color.
  28. 28Pop the chicken in the oven at 400°F (200°C) for about 8 to 10 minutes to finish cooking.
  29. 29Pop the chicken in the oven at 400°F (200°C) for about 8 to 10 minutes to finish cooking.
  30. 30Pop the chicken in the oven at 400°F (200°C) for about 8 to 10 minutes to finish cooking.
  31. 31Sauté onion, garlic, and red pepper flakes in a pan with butter and olive oil for about two minutes on medium heat.
  32. 32Sauté onion, garlic, and red pepper flakes in a pan with butter and olive oil for about two minutes on medium heat.
  33. 33Sauté onion, garlic, and red pepper flakes in a pan with butter and olive oil for about two minutes on medium heat.
  34. 34Add in lemon zest and lemon juice and let it simmer for another two minutes.
  35. 35Add in lemon zest and lemon juice and let it simmer for another two minutes.
  36. 36Add in lemon zest and lemon juice and let it simmer for another two minutes.
  37. 37Add in the half and half, making sure it's warm before adding it in.
  38. 38Add in the half and half, making sure it's warm before adding it in.
  39. 39Add in the half and half, making sure it's warm before adding it in.
  40. 40Let the sauce simmer for another two to three minutes.
  41. 41Let the sauce simmer for another two to three minutes.
  42. 42Let the sauce simmer for another two to three minutes.
  43. 43Add in parmesan cheese, seasonings, and parsley.
  44. 44Add in parmesan cheese, seasonings, and parsley.
  45. 45Add in parmesan cheese, seasonings, and parsley.
  46. 46Add in cooked pasta.
  47. 47Add in cooked pasta.
  48. 48Add in cooked pasta.
  49. 49Add in half a cup of pasta water.
  50. 50Add in half a cup of pasta water.
  51. 51Add in half a cup of pasta water.
  52. 52Continue to let your sauce simmer until you're happy with the thickness of your sauce.
  53. 53Continue to let your sauce simmer until you're happy with the thickness of your sauce.
  54. 54Continue to let your sauce simmer until you're happy with the thickness of your sauce.
  55. 55Add the lemon-crusted chicken on top of the pasta.
  56. 56Add the lemon-crusted chicken on top of the pasta.
  57. 57Add the lemon-crusted chicken on top of the pasta.

Ingredients

  • 3 -5 Whole chicken breasts
  • 3 -5 Whole chicken breasts
  • 3 -5 Whole chicken breasts
  • 0.75 cup AP flour
  • 0.75 cup AP flour
  • 0.75 cup AP flour
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Onion powder
  • 1 tsp Onion powder
  • 1 tsp Lemon pepper
  • 1 tsp Lemon pepper
  • 1 tsp Lemon pepper
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 0.5 tsp Dill powder
  • 0.5 tsp Dill powder
  • 0.5 tsp Dill powder
  • 1.5 tsp Black pepper
  • 1.5 tsp Black pepper
  • 1.5 tsp Black pepper
  • 2 whisked Eggs
  • 2 whisked Eggs
  • 2 whisked Eggs
  • 1 Zest of lemon
  • 1 Zest of lemon
  • 1 Zest of lemon
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 8 oz Panko
  • 8 oz Panko
  • 8 oz Panko
  • 1 tsp Lemon pepper
  • 1 tsp Lemon pepper
  • 1 tsp Lemon pepper
  • 1 tsp Black pepper
  • 1 tsp Black pepper
  • 1 tsp Black pepper
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 3 tbsp Butter
  • 3 tbsp Butter
  • 3 tbsp Butter
  • 0.25 cup Olive oil
  • 0.25 cup Olive oil
  • 0.25 cup Olive oil
  • 4 Minced garlic cloves
  • 4 Minced garlic cloves
  • 4 Minced garlic cloves
  • 1 minced Small onion
  • 1 minced Small onion
  • 1 minced Small onion
  • 1 tsp Red pepper flakes
  • 1 tsp Red pepper flakes
  • 1 tsp Red pepper flakes
  • 0.5 Lemon juice
  • 0.5 Lemon juice
  • 0.5 Lemon juice
  • 2 cups SIMMERED Half & half
  • 2 cups SIMMERED Half & half
  • 2 cups SIMMERED Half & half
  • 0.5 Freshly grated parmesan
  • 0.5 Freshly grated parmesan
  • 0.5 Freshly grated parmesan
  • 1 tsp Onion powder
  • 1 tsp Onion powder
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Black pepper
  • 1 tsp Black pepper
  • 1 tsp Black pepper
  • 1 more or less depending on your preference Lemon pepper flakes
  • 1 more or less depending on your preference Lemon pepper flakes
  • 1 more or less depending on your preference Lemon pepper flakes
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 tsp (optional) Cayenne
  • 1 tsp (optional) Cayenne
  • 1 tsp (optional) Cayenne
  • 1 handful Fresh parsley
  • 1 handful Fresh parsley
  • 1 handful Fresh parsley
  • 0.5 cup Pasta water
  • 0.5 cup Pasta water
  • 0.5 cup Pasta water
  • 1 pound of your choice Pasta
  • 1 pound of your choice Pasta
  • 1 pound of your choice Pasta

Equipment

Meat tenderizerBowlPanTongs

Tips

  • Make sure half and half is warm before adding it in, because the acid from the lemon juice can cause the sauce to curdle.
Creamy Lemon Pasta with Lemon Crusted Chicken | Clip Recipe