We started back to school this week and I feel like I’ve run a marathon. All the back to school prep and getting kids sent off in the mornings. Activities at night, paper work and working full time= worn out mom. But last night for dinner I whipped up one of my family faves. It’s sort of my southern take on chicken scallopini. I don’t fry chicken often but sometimes you just have to have it. This lemony gravy is so good.
- 4 boneless skinless chicken breasts
- Vegetable oil
- 1 egg
- 1 cup of milk
- Salt, pepper and Cavender’s seasoning
- 16oz angel hair pasta
- 1/2 cup lemon juice
- 2-1/2 cups chicken broth
- 6T butter
- Bacon bits
- Parmesan cheese
Start by boiling your pasta in a large pot of salty water. Drain and set aside. I start my chicken by heating oil in large skillet, about 1/2 inch deep. I set up bowls for dredging. One bowl has the egg and milk with a splash of hot sauce, whisked together. The other bowl has a couple of cups of flour seasoned with salt, pepper and Cavender’s.
I always cut my chicken breast in half horizontally making each breast two thinner pieces. Then I use an iron skillet to pound them thinner with plastic wrap in between to protect the meat. I dredge each piece in the flour then egg then flour again before dropping in hot oil.
I drain the chicken on paper towels and start my sauce. The sauce is essentially a lemon gravy. I melt 6T of butter in my pasta pot. Add 4T flour making a roux. After cooking roux for 2 minutes I add 2-1/2 cups of chicken broth and 1/2 cup of lemon juice. Whisk until it thickens. Season with salt and pepper. Add as much bacon as you like and capers. I sometimes add mushrooms and artichokes but the kids are not fans of either so I left them out. They also turn their noses up at capers but the hubs and I love them so they just have to pick them out. Pour half sauce in gravy boat. Toss pasta back in the pot with sauce. When I plate it I always sprinkle pasta with parmesan cheese and drizzle sauce over chicken. It is so good and any leftovers are even better the next day. Enjoy!