Chicken Piccata

One of the most comforting, zesty meals in the world. It’s also a perfect mid-week classic that’s easy enough to prepare and zips up the house with an aroma you can practically chew.


2 chicken breasts, cut in half lengthwise to make slim
1 C chicken broth
2 lemons, juiced
Capers to your liking
3 T butter
Flour for dusting
1t cornstarch, mixed with 1T chicken broth
Olive oil
Parsley, roughly chopped
Angel hair pasta

Cut the chicken breasts in half lengthwise to effectively make four thin boobies. Salt and pepper both sides and lightly dust with flour.

Heat oil and a bit of butter over medium heat. Add chicken and brown on both sides about four minutes per.

While this is happening, get the pasta water boiling and dump in the pasta. Cook until al dente. Strain and set aside whenever that happens.

Move chicken to a plate and cover with foil to keep warm.

In the pan, add broth, another T of butter, a reasonable amount of the pasta water and bring to a slow boil. Simmer down and add cornstarch mixture to thicken a bit. Keep stirring and add lemon juice and capers.

Stir to combine, then add pasta to the pan and stir. Now plop the breasts back in and let cook until flavors meld together and everything is warm again.

Plate and top with fresh parsley.

Broccoli is a nice side veggie that can easily be cooked in the pasta water after its day at the spa is done. Also a good veggie to dredge in the sauce.