Chicken Piccata

• 2 boneless, skinless chicken breasts, halved and butterflied
• salt
• black pepper
• flour
• 3 tbsp olive oil
• 4 tbsp butter
• 1/2 cup chicken broth
• 1/3 cup lemon juice
• 1/4 cup nonpareil capers, rinsed
• 1/3 cup flat leaf parsley, chopped

1. Season chicken with salt and pepper. Dredge in flour.
2. Melt half the butter with the olive oil over medium high heat. Add the chicken and cook until browned. Turn and cook the other side until browned. Remove chicken to a plate.
3. Remove pan from heat and add the chicken broth, lemon juice, and capers. Return to heat and bring to boil, scraping bottom of pan to loosen browned bits.
4. Return chicken to pan and simmer until fully cooked (about 10 minutes while you prepare the pasta).
5. Remove chicken from pan and add remaining butter; whisk to desired consistency.
6. Ladle sauce over chicken. Garnish with parsley. Serve with prepared angel hair pasta tossed with butter, lemon juice, and parsley.

chicken breasts, salt, black pepper, flour, olive oil, butter, chicken broth, lemon juice, nonpareil capers, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/chicken-piccata-50047980 (may not work)