Chicken Piccata With Angel Hair Pasta

• 8 ounces angel hair pasta
• 6 (4-ounce) chicken cutlets (about 1/8 inch thick)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 tablespoons minced shallot
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 2 tablespoons capers, drained
• 2 tablespoons flat-leaf parsley, chopped and divided

1. Prepare pasta according to package directions.
2. Meanwhile, sprinkle both sides of chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until brown and cooked through. Remove chicken to a plate, and keep warm. Wipe skillet clean.
3. Melt 1 tablespoon butter in skillet over medium-high heat; add shallot and saute, stirring often, 30 seconds or until tender. Add lemon juice, wine, and capers; bring to a gentle boil. Boil 1 to 2 minutes or until reduced slightly. Remove skillet from heat, and stir in remaining 3 tablespoons butter until melted. Stir in 1 tablespoon parsley.
4. Slice chicken cutlets into 1-inch pieces; arrange over prepared pasta, and pour caper sauce over chicken. Sprinkle with remaining 1 tablespoon parsley.

pasta, chicken cutlets, kosher salt, freshly ground black pepper, olive oil, unsalted butter, shallot, lemon juice, white wine, capers, flatleaf parsley

Taken from www.myrecipes.com/recipe/chicken-piccata-angel-hair-pasta (may not work)