Lemon Chicken Pasta
Lemon Chicken Pasta is a one-pan dinner for two that builds a creamy sauce from the browned bits left by seared chicken. The lemon slices are caramelized in the hot pan before anything else goes in, which softens their sharpness and gives the sauce a roasted citrus edge. Sun-dried tomatoes, artichokes and capers add salt and tang, while spinach wilts in at the very end. It takes about an hour.
Instructions
Season the chicken slices with salt, pepper and oregano, then dredge them in the flour and shake off the excess so only a thin coat remains.
Heat a heavy-bottomed skillet or large sauté pan over high heat until very hot. Use a pan that is not non-stick. Add the olive oil and wait until it begins to smoke.
Add the chicken and sear it for 1 to 2 minutes per side, until browned on both faces. Move the chicken to a plate and keep it warm, leaving the oil in the pan.
Put the lemon slices in the hot pan and cook about 1 minute per side, until caramelized.
Add the artichokes, sun-dried tomatoes, garlic, capers and red pepper flakes. Sauté for 2 minutes.
Pour in the white wine and cook until it has reduced to a glaze that coats the vegetables.
Return the chicken to the pan with the cream and sauté for 2 minutes.
Add the spinach, rosemary and cooked linguine. Toss everything together for about 1 minute, just until the spinach wilts, and serve immediately.
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