Chicken Piccata & Angel Hair Pasta

This Italian chicken dish is fresh and simple with lemon juice and parsley.

2 Chicken breasts, pounded to 1/4 inch thickness
1/2 c. Flour
Salt & Pepper
6 Tb. butter
5 Tb. Olive oil
1/3 c. Lemon juice, freshly squeezed
1/2 c. dry white wine (you can sub chicken stock)
1/4 c. capers
1/3 c. Italian parsley, freshly chopped

In a medium skillet, heat the butter and oil until sizzling. Season the chicken with salt and pepper. Dredge in flour and place into heated pan. Cook both sides until cooked through.
Remove from pan and put into warmed oven or cover with foil to keep warm until sauce is made.

Keep the skillet on the heat while you remove the chicken. Place the lemon juice, wine and capers into the pan. Scrape down the chicken drippings, deglazing the pan. (You can optionally saute some chopped shallot to add to the sauce) Simmer until reduced. If you prefer a thicker sauce, you can add 1/4 c. heavy cream or you can add a roux (butter mixed with flour until it forms a paste). Add fresh parsley, retaining some for garnish.

Once the sauce is complete, take the chicken and place it back into the sauce. Turn until both sides are coated. Remove and serve over angel hair pasta with a vegetable side. Drizzle some sauce over the chicken and top with the remaining parsley. Bon apetit!