Ingredients
2 chicken breasts
juice from 1 lemon/zest
2-4 rosemary sprigs
papardelle pasta (whole wheat organic from trader joes)
1 c. chicken stock (or 1/2 c stock, 1/2 c white wine)
2 tbsp capers
Preparation
drizzle chicken with e.v.o.o. salt and pepper. sprinkle with flour. brown chicken breasts over high heat in skillet with e.v.o.o. add chopped fresh rosemary and squeeze lemon juice over top. reduce heat to low.
in sauce pan make lemon sauce: lemon juice/zest; chicken stock, 2 tbsp mustard, sugar to taste. thicken with corn starch as needed. toss in capers at end. pour sauce over chicken and simmer until chicken is done.
boil pasta then toss pasta with e.v.o.o and salt. top with pieces of chicken, pour remaning sauce over top, garnish with rosemary sprigs.
