Name: Chicken piccata
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lb Chicken breast; 2 Lemons; 3 tbsp Capers; 0.8 cup Chicken broth; 0.3 cup Dry white wine; 4 tbsp Butter; 2 cloves Garlic; 1 bunch Fresh parsley; 12 oz Angel hair pasta; 0.5 cup All-purpose flour; 3 tbsp Olive oil; 1.5 tsp Salt; 1 tsp Black pepper

Chicken piccata

Thin chicken in a bright lemon, butter and caper sauce. Fast enough for a weeknight.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1.5 lb Chicken breast
2 Lemons
3 tbsp Capers(jarred, near the olives)
0.8 cup Chicken broth
0.3 cup Dry white wine(or more broth)
4 tbsp Butter
2 cloves Garlic
1 bunch Fresh parsley
12 oz Angel hair pasta
0.5 cup All-purpose flour· most people have this
3 tbsp Olive oil· most people have this
1.5 tsp Salt· most people have this
1 tsp Black pepper· most people have this

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How to cook it · about 30 minutes

Put a pot of salted water on to boil for the pasta.
Slice each chicken breast in half horizontally to make thin cutlets, then press them flat with your palm. Season with salt and pepper and dredge in flour, shaking off the extra.
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken 3 minutes a side until golden and cooked through to 165F. Move it to a plate.
Cook the pasta according to the package while you make the sauce.
Lower the heat to medium, add the minced garlic to the skillet for 30 seconds, then pour in the wine and broth and scrape up the brown bits. Add the juice of both lemons and the drained capers and simmer 4 minutes until reduced by about a third.
Take the pan off the heat and swirl in the remaining 3 tbsp butter until the sauce turns glossy. Return the chicken and spoon sauce over it.
Serve the chicken over the drained pasta with the extra sauce and chopped parsley.

Amounts are on the list above — they change with the number of people; the steps do not.