Easy Lemon Chicken Piccata

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 pound spaghetti

1 pound boneless skinless chicken breasts (cut crosswise in half)

Kosher salt and freshly ground black pepper (to taste)

1/2 cup all-purpose flour

4 tablespoons unsalted butter (divided)

2 cloves garlic (minced)

1/4 cup diced shallots

3/4 cup chicken broth

1/4 cup dry white wine*

Juice of 1 lemon

1/2 cup heavy cream

1/4 cup capers (drained)

2 tablespoons chopped fresh parsley leaves

Directions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.

Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.

Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.

Serve immediately with pasta and chicken, garnished with parsley, if desired.