Lemon Chicken Piccata

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (cut into 4-8 cutlets and pounded to 1/2 inch thick)
• Salt & pepper (to taste)
• 1/4 cup all-purpose flour
• 1/4 cup parmesan cheese
• 3 tablespoons olive oil (divided)
• 4 tablespoons butter (divided)
• 1 cup water
• 1 teaspoon Better Than Bouillon Roasted Chicken Base
• 1/4 cup lemon juice
• 1/4 cup capers
• 2 tablespoons fresh Italian parsley
• angel hair pasta (buttered)
• Parmesan cheese (shredded)

Instructions

1. 1

   Mix flour and parmesan cheese together in a shallow bowl.

2. 2

   Butterfly chicken breasts and pound to 1/2 inch thickness. Season both sides with salt and pepper. Dredge chicken in flour mixture until well coated. Shake off excess over the bowl. Set aside on a plate. Repeat with remaining chicken.

3. 3

   Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium high heat. Add half the chicken to the pan and cook for about 3 minutes per side until browned. Flip and cook another 3 minutes. Remove and place on a clean plate.

4. 4

   Add remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Once melted, add remaining chicken and cook on both sides and remove onto plate.

5. 5

   Add water, lemon juice, Better Than Bouillon Roasted Chicken Base, and capers. Bring to simmer, scraping up browned bits while cooking. Cook until reduced by half. Add the remaining 2 tablespoons butter.

6. 6

   Add chicken back to pan and spoon sauce up over the chicken. Cook for 3-5 minutes until heated through. Serve with angel hair pasta and garnish with parsley and Parmesan cheese.