With a family of six, my oldest sister cooks about four times a week. While her cooking ranges from challenging to easy, I liked one of her recent meals because it was delicious, the kids were able to help and it fed seven people with leftovers. Witnessing my nieces and brother-in-law devour the meal confirmed that busy moms, hungry husbands, helpful teens and single adults alike will appreciate this recipe.
Start with these simple ingredients:
- Boneless, skinless chicken breasts (we used 8)
- Angel hair pasta
- All-purpose flour
- Olive Oil
- Chicken broth
- Heavy cream
- Italian-style bread crumbs
- Creamy Caesar dressing
- 3 Lemons
- Chopped parsley for garnish
Bring a pot of salted water to a boil for the pasta. Next heat 2 Tablespoons of butter and 2 Tablespoons of oil in a skillet over medium heat.
Pour bread crumbs onto a plate and your favorite creamy Caesar dressing into a shallow dish. Lightly salt and pepper each side of the chicken breasts before coating the entire breast in Caesar dressing followed by coating in the bread crumbs. Tip: If the chicken breasts are thick, pound them a bit to be thinner for a shorter cooking time. Place the chicken breasts in the hot skillet. Cook each side for about 3 minutes or until the chicken is cooked throughout and brown.
While your chicken is cooking, add the pasta to the boiling water.
After each chicken breast is done cooking, place to the side.
When you are almost done with cooking the chicken, start preparing your sauce in a medium sauce pan. Add 1 ½ cups of chicken broth and squeeze 2 lemons into the pan. Use a lemon squeezing tool to avoid seeds getting into the sauce.
Bring to a boil and add heavy cream. Allow to boil until it thickens a little, then bring to a simmer and add capers.
Once your pasta is done, drain and put it on a platter. Top the angel hair pasta with the chicken breasts. Pour the desired amount of sauce on top of the chicken. You also have the option to allow people to individually add the sauce to their own plate.
Squeeze the last lemon on top of the finished dish. Garnish with parsley.
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