Chicken Piccata

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Ingredients

• 2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
• 1 cup Italian style bread crumbs
• 1 egg, beaten
• 4 Tablespoons butter
• 1/4 cup fresh lemon juice
• Click to delete 1 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/4 cup fresh parsley, chopped
• 8 ounces Angel hair pasta
• 2 Tablespoons butter
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Pour the bread crumbs into a shallow plate. Pour the beaten egg into a shallow plate. Take one chicken cutlet and dredge in the egg, and then the bread crumbs. Shake off excess bread crumbs and place on a plate. Repeat with all cutlets.

In a large skillet, melt 2 tbs. of butter over medium high heat. Place two of the cutlets into the skillet. Cook on each side for 4 minutes each side. Once cooked through, place on a plate and tent with foil to keep warm. Repeat with the remaining 2 cutlets.

Pour the lemon juice, chicken stock and capers into the skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.

Meanwhile, cook angel hair pasta. Drain and add 2 tbs. butter to pasta and 1/2 cup freshly grated parmesan cheese.

Serve chicken with sauce and pasta. Garnish with fresh parsley and more parmesan cheese.