Chicken Piccata

Ingredients

• 4 chicken breasts, butterflied and cut in half
• Flour for dredging chicken
• 1 stick butter ((100 grams))
• 1/3 cup olive oil (extra virgin)
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1-2 lemons juiced ((I used 1.5))
• 1/3 cup heavy cream (optional)
• 2 tablespoons capers (drained)
• noodles for serving (I used angel hair)
• lemon juice for noodles
• lemon zest for noodles
• chopped parsley and shredded parmesan cheese (for garnishing)

Instructions

1. 1

   Salt and pepper each side of the chicken breast and then dredge each side in a shallow plate filled with flour. Shake off excess flour.

2. 2

   Heat butter and oil over medium high heat, then fry the chicken breasts 3-4 minutes a side until golden brown. Remove chicken from the pan.

3. 3

   Add garlic, chicken broth, and lemon juice and whisk to deglaze the pan. Cook for a few minutes until sauce thickens and reduce. Add salt and pepper to taste

4. 4

   Reduce heat to low, whisk in cream if using and add capers. Cook for a few minutes and add chicken breasts back to the pan to warm through before serving.

5. 5

   Serve with noodles that you've tossed in a little olive oil and some lemon juice and lemon zest(optional). Garnish with lots of parsley and some parmesan cheese if desired.