Light, zesty, and buttery - this dish is like chicken piccata's cooler cousin who went to culinary school.
- Cook the Pasta - Boil angel hair until al dente. Reserve 1/2 cup pasta water, drain.
- Sear the Chicken - Season chicken, sear in olive oil 4-5 minutes per side. Remove and rest.
- Make the Sauce - Melt butter, sauté garlic 30 seconds. Deglaze with wine, scrape up brown bits.
- Lemon It Up - Add lemon juice, zest, and broth. Simmer 2-3 minutes.
- Toss the Pasta - Add pasta to sauce, stir in parsley. Use pasta water as needed.
- Serve - Slice chicken over pasta. Top with Parmesan if desired.
Pairs well with:
White wine, smug satisfaction, and pretending you didn't just eat three servings.