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I just made a stripped down version of chicken scalloppini... I think. LOL I was hungry, and had limited ingredients.
1 chicken breast, boneless and skinless, pounded to about 1/2 inch thick
flour
lemon pepper
angel hair pasta
2 Tbs. lemon juice
heavy cream
butter/margarine/olive oil
Pound your boneless chicken piece to about 1/2 inch thick...try to get it fairly uniform. Heat your butter/margarine/olive oil (whichever, not all three) in skillet. Dredge chicken breast in flour and lemon pepper seasoning, and fry it in the butter until golden on both sides. (Since it's pounded thin, this doesn't take long).
In the meantime, make your pasta (I'm not giving detailed instructions on how to cook angelhair pasta....dump it in boiling salted water til it's al dente, and then drain it).
When you take the chicken out of the skillet, add juice of two lemons or 2 Tbs. lemon juice to the hot pan...swirl it around to combine with the butter, then add your cream. I didn't give a measurement on the cream because I didn't use one and have no idea how much I used, but probably about a cup is my guess. Stir til slightly thickened and bubbly, dump over chicken and pasta on plate.
Fast and easy and YUM!
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