1/2 lb (225 g) linguini

1 lb (450 g) small chicken cutlets

2 tbsp butter

1 garlic clove, finely chopped

3 tbsp (45 ml) lemon juice

1/2 tsp paprika

3/4 cup (180 ml) chicken broth

½ cup (20 g) parsley, chopped

3 tablespoons (45 ml) capers, chopped

½ cup (35 g) Parmesan cheese, freshly grated (or to taste)

In a large pot of salted boiling water, cook the pasta until al dente. Drain and toss lightly with oil. Set aside.

In a large skillet, brown the chicken in the butter for about 2 minutes per side, depending on the thickness, or until cooked through. Season with salt and pepper. Add the garlic, 1 tbsp (15 ml) of the lemon juice and the paprika. Toss to coat the chicken. Set aside on a warm plate.

In the same skillet, add the pasta and the remaining ingredients, except for the Parmesan. Heat for about 2 minutes, stirring constantly. Adjust the seasoning.

Serve the chicken over the pasta and sprinkle with the cheese. Season with pepper.

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