Chicken Piccata w/ Angel Hair Pasta

Chicken Piccata over Angel Hair Pasta

I had a major craving for chicken today :)  That resulted in making some Chicken Piccata based on this recipe that I found at MyRecipes.com "Chicken Piccata with Capers".

What I used in my recipe:

• 1.5lbs of chicken breasts, butterflied & halved.
• 1/4 cup all purpose flour
• 1 teaspoon of cayenne pepper
• 1 tablespoon butter
• 1 tablespoon light tasting extra virgin olive oil
• 1/2 cup cooking white wine (w/ salt)
• 1/4 cup fresh lemon juice (w/ teaspoon of lemon zest)
• 2 tablespoons capers (rinsed)
• 2 teaspoons minced fresh garlic
• freshly ground black pepper
• fresh parsley for garnish & sprinkling on top 
• 1/2 box of Barilla Plus Angel Hair pasta  

1. Use a meat mallet to pound the chicken pieces out to about 1/2 inch thick (get them even)
2. Put the flour, cayenne, & some ground black pepper into a plastic bag and shake up.
3. Put the chicken pieces in the bag and shake it up to coat the chicken.
4. Heat butter and oil in a large skillet pan and cook chicken on each side for 3 minutes.  Break into two batches if necessary.
5. Remove the chicken from the pan and add the wine, lemon juice, capers, & garlic to the skillet.  Stir it up (scrape the bottom of the pan) and simmer for 2-4 minutes.
6. Put some cooked angel hair on a plate, cover with chicken pieces, ladle some sauce over it, and garnish with parsley.
7. Enjoy!

YUM!