All you need to buy is fresh skinless chicken breasts, capers, lemons and angel hair pasta. If you don't have in your pantry/frig then pick up some heavy cream and Parmesan cheese. Before cooking, you will need to marinate your chicken (cut into large thick strips) in fresh squeezed lemon juice... twenty or thirty minutes; but if in a hurry and you don't marinate, the outcome will still be pretty good.
When you are ready to cook, pour out some olive oil (a bit of coconut oil too if you have) into a covered skillet, add one pat of salted butter (use if you don't have coconut oil) and fresh dried herbs: rosemary, mint and oregano. Turn on the heat to med and once the sizzling begins lay in your chicken. Brown on all sides and reduce the heat to low, cover and let cook thoroughly.In this time, take out a large stockpot to cook your angel hair pasta. Add a pinch of salt and when it boils, toss in your pasta. Return to your chicken, so that you can pour in 1/2- 3/4 cup of heavy cream (depending on the amount of chicken), a bit of shaved parmesan cheese and 1/4 cup of capers... I just love them. Slice in some fresh (washed) lemon.
Once the pasta is tender, drain and ladle onto a low lipped serving dish; next, pour out your chicken and creamy lemon/capers sauce. You can add some additional fresh lemon with a squeeze and garnish... a bit of green parsley too.
Parmesan on the table of course!
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