Fixin’ Supper


  • 5-6 Chicken Cutlets
  • Salt & Pepper
  • ½ Cup All Purpose Flour
  • 2 tbsp Unsalted Butter
  • 2 tbsp Olive Oil
  • ½ Cup White Wine
  • ½ Cup Chicken Broth
  • 1/3 Cup grated parmesan cheese (for garnish, if desired)
  • 1 Lemon, juiced (2-3 tbsp)
  • 2 tsp Capers
  • ¾ Cup Heavy Cream
  • 1 lb Angel Hair Pasta
  1. Bring salted water to a boil to cook the pasta while you start the chicken.
  2. Season chicken cutlets generously with salt and pepper. Dredge lightly in flour.
  3. In a large skillet, add half of the olive oil and butter over medium high heat. Working in batches so you don’t crowd the chicken, fry for 2-3 minutes per side or until internal temperature reaches 165 degrees. Remove to a plate to rest.
  4. Add pasta to boiling water and cook according to package instructions. Drain and set aside.
  5. In the same pan, deglaze with white wine. Allow the alcohol to cook off and reduce, about 1-2 minutes. Lower heat to medium and add chicken broth, lemon juice and capers and whisk until sauce begins to thicken and reduces by half. Season with salt and pepper to taste. Then, add heavy cream and whisk until sauce thickens, another 3-4 minutes.
  6. Add your cooked chicken on top of the sauce and spoon sauce over chicken. Serve over pasta with additional sauce and top with parmesan cheese if desired.


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