Serves 4, Total time: 35-40 minutes
1 lemon #301250
6 sprigs parsley #311580
1 cup grape tomatoes #311806
1 small onion #311530 (or one shallot)
4 boneless, skinless chicken breasts #600165
3/4 cup flour #122860
10 oz angel hair pasta #103850
4 tsp chicken base #111246
10 oz evaporated milk #108110
4 TBSP capers #173215
Zest lemon, halve and juice.
Stem and mince parsley.
Quarter grape tomatoes.
Peel and mince onion.
Cut each chicken breast into three pieces. cover with plastic wrap and pound with a meat mallet or small pan to 1/3" thickness. Season with salt and pepper.
Mix flour and 1/2. tsp. salt. Dredge chicken in flour, shake off excess, and place on a plate.
Cook cutlets 2 tbsp. olive oil over medium-high heat forn3-4 minutes on each side or until internal temp is 165 degrees. Repeat with remaining cutlets. Reserve pan for the sauce (don't clean it).
Cook pasta 2-3 minutes, strain, return to pot, toss with 2 tsp olive oil.
In the pan used to cook chicken, add. onion and 2 tsp. olive oil ..cook. until clear. Add chicken base, 1 cup water, 1. tsp lemon zest, and evaporated milk. Stir and bring to a boil. Cook 4 minutes or until slightly thickened. Swirl in 1 tbsp butter. Add half of the sauce, half of the parsley, 1tbsp lemon juice, and tomatoes to cooked pasta. Toss to combine.
Add capers to the remaining sauce in the pan. Place three cutlets on a plate, drizzle with remaining sauce. Place a serving of pasta on a plate and garnish with remaining parsley and lemon zest.