Chicken Piccata

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Boneless skinless chicken breasts, thin-cut or pounded
• 1/3 cup All-purpose flour
• 2 tbsp Olive oil
• 3 tbsp Unsalted butter
• 3 cloves Garlic
• 1 cup Chicken broth
• 2 each Lemons
• 2 tbsp Capers
• 1 bunch Parsley
• 12 oz Spaghetti
• 1/2 cup Parmesan cheese, grated

Instructions

1. If the chicken breasts are thick, place them between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a mallet or heavy pan. Season both sides with salt and pepper, then dredge lightly in the flour, shaking off the excess.
2. Bring a large pot of salted water to a boil. When the chicken goes into the skillet in the next step, add the spaghetti and cook according to package directions. Drain, reserving 1/2 cup of the pasta water.
3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Cook the chicken 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
4. Add the minced garlic to the skillet and cook 30 seconds until fragrant. Pour in the chicken broth, the juice of both lemons, and the capers, scraping up any browned bits from the bottom of the pan. Simmer 3-4 minutes to reduce slightly.
5. Remove the skillet from the heat and whisk in the remaining 2 tablespoons butter until the sauce is glossy. Return the chicken to the skillet to coat in the sauce.
6. Toss the cooked spaghetti with a splash of the reserved pasta water and the Parmesan. Serve the chicken and sauce over the pasta, topped with chopped parsley.