Chicken Piccata

Recipe

■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
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■3/4 cups Low Sodium Chicken Broth
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■2 whole Lemons
■ 3/4 Cup Heavy Cream
■ Chopped Fresh Parsley
■1 pound Angel Hair Pasta
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This is how you make Chicken Piccata when you’re out of capers…

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
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Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat.
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Fry two of the chicken breasts at one time until golden brown on both sides,
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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,
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and squeeze in the juice of two lemons.
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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.

Reduce heat to low and pour in cream.
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Whisk together and allow to cook for a couple of minute until sauce thickens.
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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.

Right at the end, cook angel hair until al dente–do not overcook!
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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.

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