Chicken Piccatta

Chicken Piccatta

What...This is recipe 50 on my blog! And it's a good one. 
My parents brought us a bunch of fresh lemons for Arizona

when they came to visit. So was looking up some recipes

on pinterest and came across this one. So lemony and fresh tasting. 

Ingrediants

2 large chicken breasts

1/4 Cup flour

2 Tbsp butter

2 Tbsp olive oil

1 cup chicken broth

2 Lemons

3/4 cup heavy cream

1/4 cup capers

1 lb spaghetti or angel hair pasta

Salt & Pepper

Dried parsley for garnish

Directions

Cook pasta according to package. Meanwhile, prepare chicken breast by cutting it in half to make them thin pieces of chicken, making them into 4 breast. Salt and pepper chicken to taste. Dredge in the flour, coating each side. Melt butter and olive oil in a large skillet. Once melted add the chicken to the skillet and cook until brown and crispy, about 4-5 minutes on each side. Remove chicken from the pan and reserve on a plate. Do not remove any left over butter/olive oil left in the pan. Add chicken broth, zest of both lemons, juice of both lemons, capers and heavy cream. Bring sauce to a boil and lower heat to medium. Cook for about 3 minutes. Salt and pepper to taste. Serve pasta with a piece of chicken and sauce drizzled over all of it. Sprinkle with parsley.