■4 whole Boneless, Skinless Chicken Breasts
■ Kosher Salt To Taste
■ Freshly Ground Black Pepper, To Taste
■4 Tablespoons All-purpose Flour
■5 Tablespoons Butter
■4 Tablespoons Olive Oil
■1 cup Dry White Wine
■3/4 cups Low Sodium Chicken Broth
■2 whole Lemons
■ 3/4 Cup Heavy Cream
■ Chopped Fresh Parsley
■1 pound Angel Hair Pasta
This is how you make Chicken Piccata when you’re out of capers…
Have a pot of water simmering for the pasta.
about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner.
Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth,
and squeeze in the juice of two lemons.
Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.
Whisk together and allow to cook for a couple of minute until sauce thickens.
Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.
With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.