Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Egg free, Lactose free, Nut free
Course: Main
Favourite flavours: Chicken, Easy recipes, Pasta

Lemon chicken with spaghetti

From the January 2007 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

2 lemons
8 lemon thyme sprigs, plus 2 teaspoons leaves
4 small chicken breast fillets, skin on
½ cup (125ml) white wine
400g spaghetti
150g baby spinach

METHOD

Cut one lemon into thin slices. Grate rind and squeeze juice of remaining lemon. Place 2 or 3 lemon slices with 2 sprigs of thyme beneath skin of each chicken breast.

Heat a lightly oiled, non-stick frying pan on medium. Cook chicken, skin side down first, for 5 minutes each side, until browned and cooked through. Remove chicken
and set aside. Add wine to pan and bring to boil, stirring to pick up crusty pieces from base of pan. Season to taste.

Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain, return to pan with lemon thyme leaves, lemon rind and juice and baby spinach. Toss on high heat to warm through.

Serve chicken with spaghetti and drizzle with pan sauce.