Chicken Piccata


  • 4 boneless skinless chicken breasts
  • salt and pepper
  • 4 T flour
  • 2 T olive oil
  • 5 T butter
  • 1 can chicken broth
  • 1 C white wine
  • 2 lemons
  • 3/4 C heavy cream
  • 1/4 C capers
  • Chopped Parsley
  • Angel Hair Pasta


  1. Sprinkle the chicken with salt and pepper and dredge in flour
  2. Heat 2 T butter and 2 T oil in a large skillet
  3. Add the chicken and brown on both sides over medium high heat, about 5 minutes on each side
  4. Lower the heat, add the wine, chicken broth, and the juice of 2 lemons
  5. Add a little more salt and pepper, and let it bubble on the stove, whisking and scraping the bottom of the pan until the sauce reduces by about half and the chicken is cooked through
  6. Add the capers and the rest of the butter
  7. Reduce the heat to low and add the cream and let it cook for a few more minutes
  8. Cook the Angel Hair according to the package directions
  9. Serve the chicken next to the pasta with a little of the sauce drizzled on top