Summer is coming and nothing says summer like the light and refreshing taste of lemon. This Lemon Chicken with Pasta recipe is perfect for easy entertaining on a hot summer night. Everything is made on the stovetop in under 30 minutes, so you can beat the summer heat. If you like lemon, try this Lemon Rosemary Coleslaw as well!

Ingredients

• 2 tablespoons olive oil
• ¼ cup all purpose flour
• 8 chicken cutlets, pounded thin (about 1 ½ pounds total)
• 1 pound angel hair pasta
• 1 clove garlic, thinly sliced

• juice of 1 ½ lemons
• ¾ cup water or stock
• ½ stick (4 tablespoons) unsalted butter
• 2 tablespoons capers
• ½ cup parsley, chopped

Instructions

1.
Bring a large pot of salted water to a boil.
2.
While you are waiting for the water to boil, pour flour into a shallow dish. Dredge cutlets in flour, shaking off excess.
3.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until light golden brown, about 2 - 3 minutes per side. Transfer cooked chicken to a dish and cover with foil to keep warm.
4.
Add garlic to skillet and cook for about 30 seconds. Whisk in lemon juice and water and bring to a boil, cook until reduced by half. Reduce heat to low. Add in butter, chicken and capers and swirl until butter begins to melt. Turn off the heat and cover skillet with lid to keep chicken warm.
5.
Once your water has boiled, add pasta. Cook until al dente and drain. Serve chicken over pasta topped with sauce and parsley.

Tips

• Don't like capers? Use chopped olives instead.