Chicken Piccata

• 2 tbsp. olive oil
• 4 chicken breasts
• 1 c. flour
• 1 oz. capers
• 2 lemons
• 1 c. white wine
• 1 c. chicken stock
• 1 lb. fresh pasta (or dried, we use fettuccine)
• 1 c. Parmigiano Reggiano
• 1/2 stick butter

1. Heat olive oil in a large saute pan.
2. Dredge chicken in flour and place in pan.
3. Let cook for about 2 minutes or until nice and brown.
4. Flip chicken and add capers, lemon juice, and white wine.
5. Allow to reduce by half.
6. Add chicken stock and reduce by half again.
7. Cook pasta to al dente and add in to chicken mixture, allowing some pasta water into pan.
8. This will help thicken sauce.
9. Toss pasta and chicken mixture together, adding cheese and butter as you toss.
10. Serve immediately to the people you love.
11. Bon appetit!

olive oil, chicken breasts, flour, capers, lemons, white wine, chicken stock, fresh pasta, butter

Taken from www.delish.com/recipefinder/chicken-piccata-chopping-block-recipe (may not work)