Chicken Piccata

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Angel Hair Multigrain Pasta

  Barilla Plus - Walmart

  6 oz or 170g

• Butter

  Unsalted

  4 tbsp or 57g

• Capers

  Canned

  4 tbsp, drained or 36g

• Lemon zest

  3 lemon or 12g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Cook the pasta according to package instructions and rinse with cold water until cooled
2. Place the chicken between 2 sheets of cling film. Use a meat mallet or rolling pin to gently pound the chicken until it is about 1.5cm thick
3. Heat 2 TB of butter in a large pan over medium-high heat and cook the chicken for about 4 minutes per side until golden brown. Transfer to a plate and set aside
4. Add the remaining butter to the pan. Cook, stirring for 2-3 minutes until the butter melts and turns golden brown
5. Add the capers to the butter and cook for 1 minute. Add the lemon zest and stir. Now place the chicken and remaining juices back into the pan. Cook turning occasionally for about 2-3 minutes or until the chicken is cooked thoroughly and the sauce has thickened slightly
6. Serve on top of the pasta and top with parsley and remaining lemon zest