Directions

1. 1

   Fill a large pot with water, add a pinch of salt, and bring to a simmer over high heat. Keep the water at a gentle simmer for cooking the pasta later.

2. 2

   Pat the chicken breasts dry with paper towels. If any breast is thicker than ½ inch, place it between plastic wrap and gently pound with a meat mallet until all breasts are an even thickness of about ½ inch. Season both sides generously with kosher salt and ground black pepper. Place the flour in a shallow dish and dredge each chicken breast in flour, coating both sides evenly and shaking off any excess.

3. 3

   In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of olive oil over medium heat. Once the butter foams and the oil is hot, carefully lay 2 floured chicken breasts into the pan. Sear without moving them for approximately 3 minutes until the bottom is golden brown. Flip each breast and cook the other side for another 3 minutes until golden and cooked through (the internal temperature should reach 165°F at the thickest part). Transfer the cooked chicken to a clean plate.

4. 4

   Add the remaining 1 tablespoon of butter and 2 tablespoons of olive oil to the skillet, adjusting the heat to medium if needed. Once the butter is foaming, add the remaining 2 chicken breasts and sear for 3 minutes per side until golden and the internal temperature reaches 165°F. Remove to the plate with the first batch.

5. 5

   Reduce the heat to medium-low. Pour the dry white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the chicken broth and squeeze the juice from both lemons directly into the pan, stirring to combine. Increase the heat to medium and allow the mixture to simmer and bubble, stirring occasionally, until the liquid reduces by half to two-thirds (about 5–7 minutes). Taste and season lightly with salt and pepper.

6. 6

   Reduce the heat to low. Slowly pour in the heavy cream while whisking constantly. Continue whisking and simmering for 1 to 2 minutes until the sauce thickens and coats the back of a spoon. Taste the sauce—it should have a bright, tangy flavor. If it's too acidic, add a splash more broth or cream to balance. Chop the fresh parsley and stir most of it into the sauce, reserving some for garnish.

7. 7

   Bring the pot of water back to a rolling boil. Add the angel hair pasta and cook according to the package directions, stirring occasionally, until the pasta is tender but still has a slight firmness when bitten (al dente). Drain in a colander but do not rinse.

8. 8

   To serve, use tongs to place a portion of pasta in the center of each plate. Top or place a chicken breast beside the pasta. Spoon the lemon-cream sauce generously over the chicken and pasta. Garnish with a sprinkle of the reserved fresh parsley. Serve immediately while hot.