Lemon Chicken Piccata with Pasta

Ingredients

• 1 ½ pounds boneless skinless chicken breasts (thin cut )
• salt and black pepper (to taste)
• ⅓ cup all-purpose flour
• 3 tablespoons parmesan cheese (grated)
• 3 tablespoon olive oil
• 5 tablespoon salted butter (divided)
• 3 tablespoon shallot (finely diced)
• 1 teaspoon garlic (minced )
• ½ cup chicken broth
• 1 medium lemon (juiced and zested (3 tablespoons fresh lemon juice + 1 tablespoon lemon zest))
• ¼ cup capers
• ½ pound angel hair pasta (cooked per the box instructions)
• 2 tablespoons parsley (freshly chopped )

Instructions

1. Trim the chicken breasts and use a mallet to pound them thin.
2. In a shallow bowl, mix together the salt, pepper, flour, and parmesan cheese.
3. Press a chicken breast into the mixture and flip to fully coat both sides.
4. In a large skillet over medium-high heat, add the olive oil and 3 tablespoons of butter. Once melted, add each piece of chicken and cook for 3-4 minutes per side, or until cooked through. Do not overcrowd the pan, do multiple batches if needed.
5. Remove the chicken to a plate.
6. Add the shallot to the pan and saute for 2 minutes. Add the garlic and heat until fragrant, approximately 30 seconds.
7. Turn the heat to medium-low, pour in the chicken broth, scraping up any bits on the bottom of the pan, and allow the mixture to reduce by half.
8. Stir in the lemon juice and zest.
9. Add the remaining butter and capers, stirring until melted.
10. Once melted, add the chicken back to the pan, flipping to coat with the sauce.
11. Serve over pasta and top with fresh parsley.