Chicken Piccata

Here's what you need

1 pound thinly sliced chicken breast (such as Perdue) - this left me with 5 cutlets
3 to 4 tablespoons plus 1 teaspoon all purpose flour
6 tablespoons unsalted butter
Extra Virgin Olive Oil
2 cloves garlic, minced
2 large lemons, zested and juiced for about 1/3 cup lemon juice
1 cup chicken stock
1/4 cup capers, drained and rinsed (tip: if you don't like the taste of capers, try sprinkling 1/2 teaspoon of sugar on top before cooking with them. I did this to cut the brininess and it worked wonders!)
1/3 cup fresh parsley, chopped
1 box linguine pasta, cooked according to package directions
Freshly grated parmesan cheese

Here's what you do

Preheat oven to 200 degrees and line a baking sheet with tin foil.

Place the chicken cutlets between two pieces of plastic wrap and pound out using a meat mallet to 1/4 inch thickness. Season both sides generously with salt and cracked black pepper.

Dredge the chicken in 3 to 4 tablespoons of flour, coating completely. Shake off excess.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Melt in 2 tablespoons of butter. When the butter is sizzling, add 2 pieces of chicken and cook for 3 minutes on each side or until golden brown. Transfer to the baking sheet and keep warm in the oven. Add more oil and butter and repeat until all the chicken is cooked.

Remove pan from the heat and stir in the garlic. Add the lemon juice, chicken stock, and capers. Return to the stove top and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Add in the remaining 2 tablespoons of butter and 1 teaspoon of all purpose flour. Using a fork, vigorously whisk the sauce until all the butter is melted and the flour is dissolved. Stir in half of the parsley and lemon zest. Cook for about 5 minutes more until thick. Toss the sauce in with the cooked pasta.

To serve, add 2 spoonfuls of pasta to each plate and top with one or two pieces of chicken. Sprinkle on more parsley and parmesan cheese to taste.