Easy Chicken Piccata Recipe (w/ Capellini Noodles)

I have always served Chicken Piccata with white rice but my new favorite way (thanks to Carla!) is with capellini noodles. I double the sauce and pour it over the noodles. It's amazing. Recipe from my weekly cooking class at The Gourmandise.

CHICKEN PICCATA

4 boneless skinless chicken breasts (butterflied and pounded thin)

Sea salt and freshly ground black pepper 

All-purpose flour, for dredging 

6 tablespoons unsalted butter 

5 tablespoons extra-virgin olive oil 

1/3 cup fresh lemon juice 

1/2 cup chicken stock 

1/4 cup capers 

1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Add lemon juice, stock and capers to pan and bring to a boil, scraping up brown bits from the pan for extra flavor. Taste and season. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

5. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.