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Creamy Chicken
Piccata
INGREDIENTS:
4 wholes boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
2 wholes lemons
3/4 cup heavy cream
1/4 cup capers
chopped parsley, for garnish
1 pound angel hair pasta

DIRECTIONS:
Heat 2 tablespoons butter and 2 tablespoons of oil
in a large skillet over medium high heat. (If the
chicken breasts are overly thick, pound them to be
thinner. Cooking time will be shorter.)
Salt and pepper each side of the chicken
breasts and dredge in the flour. Put the chicken
breasts in the skillet. Cook for about 3 minutes on
each side, or until it is cooked throughout and no
longer pink. Remove from the skillet and set aside
on a plate.
Turn the heat to medium low. Add broth, juice from
both lemons, heavy cream, and capers. Bring the
sauce to a boil and return to medium low heat.
Test the sauce and season with salt and pepper
as needed. Allow the sauce to cook
and bubble for about 3 minutes.
Serve the chicken over cooked pasta and spoon
the sauce over both. Sprinkle with fresh chopped
parsley.