Chicken Piccata

Finally something different again. I got stuck on taco and all things like a taco for a while. Then I was looking through a stack of recipes I printed a while back and found this one. It was very refreshing. Perfect for a hot day with the lemons and light pasta.

Step 1: Preheat oven to 200 degrees

Step 2: Half 1 lemon and reserve a few slices. Juice the remaining lemon; reserve. Start heating the water for 1 pound angel hair pasta.

Step 3: Sprinkle both sides of 4 boneless skinless chicken cutlets with salt and pepper. Then coat with flour.

Step 4: Heat 2 tablespoons olive oil in a heavy skillet over medium high heat until hot. Saute cutlets until lightly brown on both sides. Place the chicken on an oven safe plate and keep warm in the oven. Add the pasta to the water and cook for about 4 minutes until al dente.

Step 5: In the meantime, don’t wipe the skillet clean you will want the brown stuff for flavoring. Using that skillet saute 1 teaspoon minced garlic for about 10 seconds. Add 1 cup water, 1 bullion cube, and lemon slices from before. Increase heat and scrape the bottom with a wooden spoon. Simmer until liquid reduces for about 4 minutes. Add lemon juice from before and 2 tablespoons capers. Simmer for about 1 minute. Remove pan from heat and add 3 tablespoons butter and some parsley. The pasta should be about ready so drain and serve with sauce and chicken.