Ingredients
1 pound dried linguine
1-1/2 pounds boneless, skin on chicken breasts
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespon unsalted butter
Sea salt and freshly ground pepper
Instant flour such as Wonder
2 teaspoon finely grated lemon zest
Juice of 1 lemon
3 cloves garlic, minced
3 cups finely chopped basil, parsley or a combination
3 tablespoons pine nuts, toasted
4 to 5 tablespoons grated Parmesan cheese
Preparation
Bring a large pan of salted water to a boil, add linguine and bring back to a boil. Cook according to package directions for al dente. While pasta is cooking, heat 1 tablespoon of the olive oil and 1 tablespoon butter in a large heavy skillet. With paper towels, blot any moisture from the chicken breasts, season to taste with salt and pepper, and dredge in flour, shaking off excess. Add to skillet and cook, over medium heat, 4 minutes. Turn chicken and cook another 4 minutes or until no pink juices appear. Remove chicken to a platter and tent to keep warm. To skillet, add lemon zest, lemon juice, remaining olive oil, garlic, chopped green herbs and pine nuts. Cook, stirring, over low heat. Pour sauce over the chicken and top them with Parmesan cheese.
