Lemon Chicken Picatta

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Ingredients

1 lb of chicken breast, skinless and boneless

a box of spaghetti or angel hair pasta

fresh parsley

1 – 2 lemons

1/4 cup of flour, all purpose

4 tbsp of unsalted butter

1/2 cup of white wine ( i used a chardonay)

1/4 cup of capers (optional)

Directions

First you are going to have to prep the chicken. Take the chicken breasts and cut them length wise. if you don’t want to do this, you can always buy thinly sliced chicken breasts. Take the chicken breasts, season them with salt and pepper and cover them in flour. Make sure to shake of the access flour.

In a large skillet, take 2 tbsps of unsalted butter with a bit of olive oil over medium-high heat. Once that is heated up, add the chicken breasts to the skillet and cook each side for 3 – 4 minutes. Remove the chicken and set it to the side once cooked.

Remove the skillet from the heat, add the lemon juice, cooking white wine (or chicken stock), capers and scrape up the brown bits. Return the skillet to the heat and let it come to a boil. Once it comes to a boil, add some more salt and pepper to taste and place in the chicken breasts back in. Let them simmer for at least for 5 minutes.

In the meantime, make sure to cook the pasta based on the box directions. Place the noodles on the plate, with the chicken picatta on top and garnish with chopped fresh parsley. Enjoy!