1/4 c All-purpose flour
4 Skinless; boneless chicken
-breasts, (6 to 8 oz ea)
Kosher salt and freshly
-ground pepper
2 tb Extra-virgin olive oil
1/2 Shallot; finely chopped
1/2 c Fresh basil; torn
3/4 c Low-sodium chicken broth
1 Lemon; juice and grated zest
-of
3 tb Unsalted butter; cold
1 1/2 lb Zucchini noodles
Red pepper flakes; for
-topping
Spread 1/4 cup flour on a large plate. Season the chicken with salt
and pepper, then dredge in the flour and shake off the excess. Heat a
large nonstick skillet over medium-high heat. Add the olive oil and
heat until shimmering, then add the chicken and cook until golden and
almost cooked through, 5 to 6 minutes per side.
Push the chicken to the edges of the skillet, add the shallot and
basil stems to the middle and cook until softened but not browned,
about 1 minute. Stir in the remaining 1 tb flour and cook 1 minute.
Add the chicken broth and lemon juice and bring to a boil, scraping
up any browned bits. Reduce the heat and simmer, turning the chicken
occasionally, until cooked through and the sauce is thick, 3 to 4
minutes. Turn off the heat and swirl in 2 tb butter until melted. Add
the lemon zest and season with salt and pepper.
Melt the remaining 1 tb butter in a large nonstick skillet over
medium-high heat. Add the zucchini noodles and season with salt and
pepper; cook, stirring occasionally, until just softened, 2 to 3
minutes. Toss in half the torn basil. Divide among plates and top
with the chicken, lemon sauce, remaining basil and red pepper flakes.
