Chicken Picatta

This is my father and my hubs favorite recipe. It has a lot of lemon, so if you are not too fond of the lemon flavor, you can cut some out :) As my hubs says "if you don't pucker... it isn't Picatta!"

Serving Size 4

2 Large Chicken Breats

1/2 cup White Wine (remember if you wouldn't drink it... certainly don't cook with it!)

White Flour

2 Cloves Garlic

1 tblspn Olive Oil

1/2 cup chicken broth

3 lemons (rolled and cut in half)

1 lb angel hair pasta

Capers (optional)

1/2 stick butter

Italian Parsley (chopped finely)

Red Chilli Flakes (optional)

Salt and Pepper to taste

Butterfly and pound chicken breasts. You want them as thin as possible, so they cook evenly and quickly. Dredge chicken in flour. In other words, simply put dry chicken in flour so they are covered with flour ever so slightly. Salt and Pepper to taste. Lay dredged chicken on seperate plate.

Poor olive oil in non non-stick pan and turn on medium-high heat. Place chicken in pan and cook on each side for 8 minutes or until side is brown. Flip chicken and repeat. If you have to remove some chicken to cook all of the chicken you can keep it heated in a glass dish, placed in the oven on 200 degrees. You should start seeing brown bits form on the bottom of pan. Don't worry about them. Cook all chicken and place in glass pan. Place in oven on 200 degrees F.

Start boiling water and cook pasta according to package.

Turn pan to high heat and add wine and garlic. Let simmer until brown bits on bottom of pan have soaked into the sauce (deglazing pan.) Turn heat to low and add chicken broth and lemons. After 5 min add chicken back to pan.

Drain Pasta, poor back in pot, add butter, sauce and chicken to pasta. If wanted add parsley and red chilli flakes. Serve hot and Enjoy!