Ingredients
- 12 oz spaghetti
- 1 1/2 lb chicken tenders
- 1 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 3/4 cup dry white wine
- 4 cloves garlic
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1/3 cup parsley
- parmesan
Steps
- Boil the spaghetti in a large pot of salted water until tender, then drain it.
- Season the chicken with salt and pepper, coat it with flour, and shake off the excess.
- Heat the oil and 2 tablespoons butter in a large skillet over medium heat, then cook the chicken for 5 minutes per side until it reaches 165 F.
- Melt the remaining butter in the skillet and cook the garlic for 1 minute.
- Add the wine, lemon zest, and lemon juice, then simmer for 3 minutes.
- Toss the spaghetti, chicken, parsley, and parmesan in the skillet until coated.
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