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CHICKEN PICCATA

over Angel Hair Pasta

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1 pound boneless, skinless chicken breasts pounded 1/4-inch thick
  • 1/4 cup all-purpose flour
  • 4 tablespoons cold butter divided
  • 2 tablespoons 100% pure olive oil
  • 1/2 16 ounce package pot ready angel hair pasta
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup reduced sodium chicken broth
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup capers
  • 1/4 cup chopped fresh Italian parsley
DIRECTIONS

Season chicken with salt and pepper to taste. Place flour in a shallow dish; salt and pepper to taste. Dredge chicken in flour. Set aside.

In large skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat. Add the chicken. Sauté 2-3 minutes; turn over and continue sautéing 2-3 minutes or until cooked through. Transfer to plate; keep warm.

Meanwhile, prepare pasta according to package directions; drain.

Add lemon juice, chicken broth, wine and capers to skillet. Bring to a boil, scraping brown bits off bottom of skillet. Boil 1 minute. Remove from heat; whisk in remaining 2 tablespoons cold butter and parsley; salt and pepper to taste.

To serve, place chicken over pasta; pour sauce over chicken and pasta.