Summertime Chicken Piccata

Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt, to taste

Pepper, to taste
Flour, about 1 cup
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

½ cup wine
3 Tbsp. cup lemon juice
3 Tbsp. garlic minced

½ cup chicken stock

¼ cup brined capers, rinsed
1/3 cup fresh parsley, chopped

½ package angel hair pasta

Directions:

Preheat oven to 350 degrees.

Season chicken on both sides with salt and pepper. Dredge chicken in flour and set aside.

In a large skillet over medium high heat, melt 2 Tbsp. of butter with 1 Tbsp. olive oil. When heated, add 2 pieces of chicken and cook for 3 minutes on each side. Remove and transfer to 13 by 9 inch baking dish (do not overlap pieces). Add 2 remaining 2 Tbsp. butter and 1 Tbsp. olive oil. When butter and oil are heated, add the other 2 pieces of chicken and brown both sides in for 3 minutes each. Remove pan from heat and add chicken to the baking dish.  Place in preheated oven for 20 minutes or until chicken is cooked through.  Reserve the oil/butter in the skillet.

Boil your pasta according to the directions on the package.  I recommend adding some salt and olive oil to your water.  This will make the water boil faster, keep the pasta from sticking, and give your pasta a little flavor.  Try to time it so that the pasta is done when chicken is done in the oven.

While chicken is cooking, add wine, lemon juice and garlic to oil/butter mixture remaining in skillet and cook on medium high until wine mixture is reduced to about half (about 7 minutes).  Add stock and capers.  Bring to a boil.  Simmer for about 5 minutes.  Add 1 Tbsp. butter and.  Turn off and set aside.

Add sauce to pasta and mix well to incorporate.  Plate by placing some of the pasta and sauce on a plate or in a bowl, then place one piece of chicken over pasta.  Serves 4.  Enjoy!

***This recipe can easily be doubled.