Lemony, buttery pan sauce over crisp chicken cutlets and pasta

$3.80/serving$4.30at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken breast2 breasts
• spaghetti180 g
• all purpose flour1/3 cup
• lemon2 ea
• chicken stock3/4 cup
• butter3 tbsp
• garlic2 cloves
• parsleya handful
• green bean2 handfuls

Method

1Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Trim the green beans.
• •Cook the spaghetti 9 to 11 minutes until tender, adding the green beans for the last 3 minutes.
• •Scoop out 1/2 cup of the pasta water, then drain.

2Crisp the cutlets

• •Meanwhile, slice each chicken breast in half horizontally into two thin cutlets.
• •Season the cutlets with salt and pepper.
• •Dredge them in the flour, shaking off the excess.
• •Heat 2 tbsp oil in a large pan over medium-high heat.
• •Cook the cutlets 3 minutes per side until golden and cooked through.
• •Move the chicken to a plate.

3Make the piccata sauce

• •Add the minced garlic to the pan and cook 30 seconds until fragrant.
• •Pour in the chicken stock and the juice of one lemon, scraping up the browned bits.
• •Simmer 2 minutes until reduced by half.
• •Turn off the heat and swirl in the butter until the sauce is glossy.
• •Season to taste.

4Plate

• •Twirl the spaghetti and green beans onto two plates, loosening with a splash of pasta water if needed.
• •Top with the chicken and pour the sauce over everything.
• •Garnish with the chopped parsley and the remaining lemon in wedges.