Chicken Piccata

📝 Ingredients

• 1 lb chicken (2 large breasts or 4 thin slices)
• 1 cup all-purpose flour
• Garlic salt & pepper
• 4 tbsp butter (divided)
• 2 tbsp extra virgin olive oil (EVOO)
• 1/4 cup white wine (or chicken broth)
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1-2 tbsp drained capers
• 1/4 cup chicken broth (+ splash if needed)
• 1/2 cup heavy cream (or extra chicken broth)
• Angel hair pasta + 1 tbsp butter
• Parsley to top

👩‍🍳 Directions

1. 1

   Slice chicken breasts in half lengthwise if thick; trim any extra pieces. Season both sides with garlic salt and pepper.

2. 2

   Dredge each piece in flour, shaking off excess, and set aside.

3. 3

   In a skillet over medium-high heat, add 2 tbsp butter + 2 tbsp EVOO.

4. 4

   Once hot, add chicken and cook 5 minutes on one side, then 4 minutes on the other. Remove from pan.

5. 5

   While chicken cooks, bring salted water to a boil for pasta.

6. 6

   Remove skillet from heat and add:

7. 7

   2 tbsp butter

8. 8

   1/4 cup white wine (or broth)

9. 9

   Zest of 1 lemon

10. 10

    1 tbsp lemon juice

11. 11

    1 to 2 TBSP Capers

12. 12

    Stir and scrape up browned bits.

13. 13

    Return to medium-high heat. Add 1/4 cup chicken broth + 1/2 cup heavy cream. Stir and let simmer.

14. 14

    Add chicken back to the pan; flip a few times and cook about 4 minutes to thicken the sauce.

15. 15

    If the sauce thickens too quickly, add a splash of broth.

16. 16

    Drain pasta and toss with 1 tbsp butter.

17. 17

    Serve pasta as the base, place chicken on top, spoon sauce (and capers!) over everything, and sprinkle with parsley.