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1
Mix flour, pepper, salt, and paprika in a bowl.
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2
Cube the chicken breasts and dredge in flour mixture.
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3
Add dredged chicken to a skillet with 3 tablespoons or so of olive oil.
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4
Fry on all sides until the chicken browns, then remove from skillet to drain and set it aside.
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5
Boil the pasta and strain it when it is done.
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6
Add onion, garlic, remaining olive oil, and butter to skillet.
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7
After a couple of minutes, add zucchini.
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8
Saute until the vegetables start to brown.
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9
Add the wine and the juice of half of the lemon.
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10
Bring it to a boil and allow the alcohol to cook off.
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11
Add the chicken broth, parsley, and some salt to taste.
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12
Return the chicken to the pan.
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13
Lightly simmer for 10 minutes.
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14
Remove the pan from the heat and stir the cream into the sauce.
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15
You may add some cornstarch or flour (make sure to mix it with a bit of water before adding to your hot sauce) to thicken the sauce if you desire.
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16
Mix the strained angel hair pasta into the sauce.
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17
Squeeze the remaining lemon half on the pasta and give it a good stir.
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18
Serve it with lemon slices as garnish and/or Parmesan cheese.
