This mouth-puckeringly bright, buttery chicken dish comes together in under 20 minutes, making it perfect for weeknight dinners or easy, delicious entertaining.
Dredge chicken slices in flour, season with salt and pepper.
Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium heat. Pan-fry chicken for 2–3 minutes per side until golden. Set aside to rest while making the sauce.
Make Sauce
I like to drain off excess oil from the pan, but leave the delicious, sticky caramelized bits in the bottom of the pan. Deglaze the pan with chicken stock (or white wine) and the lemon juice. Simmer for 3-4 minutes to reduce slightly.
Stir in capers, dill, half of the lemon zest, and 4 tbsp butter, you may need to whisk a little until the butter is melted and incorporated into a sauce.
Finish Chicken
Return chicken to the pan, turning to coat in the sauce.
Cook Pasta
Cook angel hair pasta according to package instructions. Toss with olive oil, fresh parsley and lemon zest
Serve
Plate pasta, top with chicken, and spoon sauce over everything. Garnish with extra dill and lemon zest if desired.