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Lemon Chicken Piccata

Ingredients

  • 6 ounces spaghetti or angel hair pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup all-purpose flour
  • 2 6-ounce boneless, skinless chicken breasts
  • 3/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • fresh parsley, for serving

Instructions

  1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
  2. In a 9" heavy skillet, melt the butter and olive oil over medium-high heat.
  3. Place the flour in a shallow dish, and dip the chicken into the flour, dusting off the excess. You want a thin coating of flour all over the chicken breasts.
  4. When the butter is sizzling in the skillet, carefully place each chicken breast in the pan. Sear the breasts on each side until golden brown. Don't worry about cooking the chicken all the way through at this point, just get each side golden brown.
  5. At this point, your pasta water should be at a rolling boil, and this is the best time to add the pasta to the boiling water. Now that both sides of the chicken is golden brown, lower the heat to medium-low, and pour in the chicken broth, lemon juice and capers. Cover the skillet. Let the chicken simmer until it registers 165-degrees F in the thickest part.
  6. Drain the pasta and have it ready on the side.
  7. Once the chicken is done, move it to the serving plates, and add the cooked pasta to the skillet to soak up the chicken pan sauce.
  8. Divide the pasta between the serving plates, and serve topped with fresh parsley.
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