Chicken Piccata

• 3 Tablespoons Butter
• 1 Tablespoon Light Oil Such As Canola
• 1/2 cups Flour Plus 1 Tablespoon
• 1 Tablespoon Cornstarch
• 1 teaspoon Salt, Plus Extra If Needed
• 2 whole Large Boneless, Skinless Chicken Breasts, Cut In Half Through The Center To Make 4 Thin Cutlets
• 2 Tablespoons Dijon Mustard
• 1 clove Garlic, Minced
• 1/2 cups Chicken Stock, Plus A Bit More If Needed (up To A Cup)
• 2 Tablespoons Capers, Plus Extra For Topping
• 23 pounds Pasta, Cooked To Package Directions, For Serving
• 4 cups Fresh Arugula

1. Preheat a large skillet to medium-high heat with the butter and oil.
2. In a shallow bowl combine the flour, reserving one tablespoon for later, with the cornstarch and salt.
3. Dredge the chicken on both sides in the flour mixture.
4. When the butter is foamy, add the chicken to the skillet and let it cook for 3-5 minutes on the first side until browned on the bottom and opaque at the edges.
5. Flip, and cook for 3 minutes more until chicken is fully cooked through.
6. If the chicken is thicker than 1/2 inch, allow another minute or two for full cooking.
7. Remove the chicken to plates for serving.
8. In the same pan, make the sauce.
9. Reduce the heat to medium-low and sprinkle the remaining tablespoon of flour over the pan drippings.
10. Whisk to combine.
11. Add the Dijon mustard and garlic, and whisk again to combine.
12. Pour in 1/2 cup chicken stock to make a sauce, whisking until smooth.
13. Add more stock to your preference to form a thin gravy.
14. Right before serving, add the capers to the sauce.
15. Taste, and add more salt if youd like.
16. Serve the chicken with pasta and arugula, drizzled with the sauce.

butter, light oil, flour, cornstarch, salt, chicken breasts, dijon mustard, clove garlic, chicken, capers, pasta, fresh arugula

Taken from tastykitchen.com/recipes/main-courses/chicken-piccata-9/ (may not work)