Lemon Chicken

I've adapted this amazing chicken from Susan Branch in her cookbook Heart of the Home. This is a recipe you'll want to have leftovers from to make Lemon Chicken Pasta the next day with. Bonus Lemon Chicken Pasta recipe follows for the next day!

6-8 thin sliced chicken breasts or cutlets

2 Tbsp olive oil

2 Tbsp butter

¾ cup flour

Garlic salt and pepper, to taste

¼ tsp oregano

Sauce

4 Tbsp butter

1 lemon, juiced

¼ cup chopped parsley

Season the chicken cutlets with oregano, garlic salt and pepper before pressing into the flour (both sides) and saute in a large skillet over medium high heat in the oil and butter. Cook until a bit browned on both sides and cooked in the middle when cut into, maybe 3 minutes a side. Remove to a serving platter and keep warm. Add 4 Tbsp butter to the skillet along with the lemon juice, scrape up any yummy bits from the skillet while the pan deglazes. Add in parsley and then pour over the chicken. This dish goes great with a side of rice! Save any leftover chicken and sauce for Lemon Chicken Pasta the next day.

Lemon Chicken Pasta

This recipe uses up yesterday's lemon chicken leftovers but feel free to use any chicken leftovers and just adjust the sauce by adding in more lemon juice and butter to suit your taste.

½ pack Capellini or linguini, cooked to package directions

2-4 cups leftover lemon chicken (with sauce), cubed

½ cup red onion, diced

2 Tbsp butter

Salt & pepper, to taste

½ cup cream

6 Tbsp butter

¼ cup parsley, chopped

2 Tbsp dill, chopped

1 lemon, juiced

2 green onions, diced

½ cup asiago or parmesan cheese, shredded

Cook pasta according to package directions, drain and keep warm. Saute red onion in the 2 Tbsp of butter along with the cubed chicken (and sauce). Add salt, pepper, cream and 6 Tbsp butter. Stir until sauce comes together and all butter has melted. Toss over hot pasta and sprinkle with fresh herbs, lemon juice, green onions and shredded cheese.