Chicken Piccata with Angel Hair

By laurie-2

Ingredients

• 1/3 c flour
• 1/4 tsp pepper
• 1/4 tsp paprika
• 1 lb chicken breasts, pounded thin and cut into 2 inch pieces
• 2 tbs olive oil
• 1 clove of garlic, minced
• 1/4 c butter, divided
• 1 c dry white wine
• 1/3 c chicken broth
• 1/4 c lemon juice
• 2 tbs capers

Preparation

Step 1

whisk flour, pepper and paprika in shallow dish. Dredge chicken in the flour, coating evenly. Heat olive oil in a large skillet over medium high heat. stir and cook the garlic until light brown, about 1 minute. Remove garlic and set aside

Place 2 tbs butter into the skillet. Cook the chicken pieces in the oil and butter over med hi heat until brown, about 5 minutes per side. Remove chicken from pan and set aside.

Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, whisk in the chicken broth, garlic, lemon juice and capers. Stir in the remaining 2 tbs butter. Return the chicken to the skillet and cook over med heat until the sauce thickens, about 15 minutes.

Remove the chicken and toss the cooked pasta in the sauce.