The sauce is strong, so no need to drown it. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. With tongs, place a medium-sized mound of pasta on a plate. Right at the end, cook angel hair until al dente-do not overcook! 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. Taste and adjust seasonings or other ingredients. Whisk together and allow to cook for a couple of minute until sauce thickens. Sprinkle in a little salt and pepper as it's cooking. Allow sauce to cook and bubble and thicken until reduced by about half. Ingredients 2 tbsp, white flour (all purpose) 1 tbsp, olive oil 2 tbsp, lemon juice, freshly squeezed 1/3 cup, chicken broth 3 1/2 tsp, capers. Whisk the sauce, scraping the bottom of the pan. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Decrease heat as needed!Īfter removing the chicken, have the heat on medium to medium-low. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side a little longer if breasts are thicker, a little shorter if breasts are thinner. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat.
Sprinkle with salt and pepper on both sides, then dredge in flour. If chicken breasts are overly thick, pound until slightly flattened.
Have a pot of water simmering for the pasta. This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.
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