Creamy Lemon Chicken Picatta

Ingredients

• 2 lbs chicken breast, pounded to 1/2" thick

• salt and pepper to taste

• 1/4 cup flour

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 cup chicken broth

• juice of 2 lemons (or 3 tablespoons of lemon juice)

• 3/4 cup heavy cream

• 1/4 cup capers

• 12 oz angel hair pasta

• optional freshly-chopped parsley

  
  

Instructions

1. Salt and Pepper chicken breasts and dredge in flour. Set aside. Meanwhile, heat olive oil and butter in a skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 3-4 on each side or until internal temperature reaches 165 degrees Fahrenheit. Place chicken breasts on a plate and set aside. Turn heat down to medium low to start cooking the lemon sauce.

2. Meanwhile, cook the angel hair according to package directions or until al dente.

3. In the same skillet used for the chicken, add chicken broth, lemon juice, capers, and heavy cream. Bring to a boil and then turn heat down to medium low to simmer. Add salt and pepper to taste and cook for about 2-3 minutes more or until sauce has reduced a little bit. Return the chicken to the sauce.

4. Serve chicken and sauce over the pasta. Add freshly chopped parsley on top if desired. Enjoy!