Creamy Chicken Piccata

This classic dish comes together in just 30 minutes with a handful of pantry staples. The butterflied chicken breast cooks quickly, then is smothered in a creamy and flavorful sauce and served over angel hair pasta. It's the perfect weeknight meal!

Instructions

1. 1

   Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.

2. 2

   Cut each breast in half lengthwise so you have 4 pieces of chicken.

3. 3

   Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.

4. 4

   Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.

5. 5

   Pour the white wine into the pan and cook until reduced by half, about 1 minute.

6. 6

   Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.

7. 7

   Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.

8. 8

   Stir in the cream, then return the chicken to the pan.

9. 9

   Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.

10. 10

    Serve the chicken and sauce over angel hair pasta.

11. 11

    Enjoy!

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