Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) (60ml)
  • 1/4 cup chicken broth (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 pound (454g) spaghetti or linguine (optional)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (165°F/74°C). Remove and set aside.
  3. Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  4. Pour in white wine and chicken broth. Bring to a simmer and cook until the sauce has slightly reduced (about 5 minutes).
  5. Stir in lemon juice and red pepper flakes (if using).
  6. Add the cooked chicken back to the skillet. Toss to coat in the sauce. Sprinkle with fresh parsley. Serve immediately over pasta, rice, or on its own.