Chicken Piccata Recipe

Ingredients

• 12 oz skinless boneless chicken breast, sliced in half to make 4 fillets
• ½ tsp black pepper, divided
• ½ tsp salt, divided
• ½ cup flour
• 2 tbsp olive oil
• 3 tbsp grated Parmesan cheese
• 1 cup unsalted chicken broth
• 2 tbsp brined capers, drained
• 1 tbsp unsalted butter
• ¼ cup heavy cream
• 10.5 oz boiled asparagus
• 4 cup cooked rotini pasta
• 2 tbsp fresh lemon juice
• optional, 2 tbsp parsley chopped
• optional, 4 lemon slices for garnish

Instructions
Prep

1. Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast. 
2. Season the chicken fillets with salt and pepper, ¼ teaspoon each. Set aside. 
3. In a large plate, add grated Parmesan cheese and flour. Mix well with a fork. Place each fillet in the flour mixture and coat the chicken pieces thoroughly with flour. Shake off the excess and set aside. 

Cook 

1. Heat olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium and sear for 2 minutes. Lower the heat to medium. Add butter to the pan and allow to melt. Cook for 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside. 
2. Add unsalted chicken broth and capers to pan. Turn on the heat to high. Bring the broth to a boil. 
3. Once boiling, reduce to medium-low heat. Add lemon juice and the remaining salt and pepper. Simmer for 2 minutes. 
4. Add cream and stir. Return the chicken to the pan and simmer for 3 minutes. 
5. Garnish with lemon slices and chopped parsley. 
6. Arrange serving plates with a bed of pasta and asparagus on the side. Place the chicken on pasta. Scoop the sauce and drizzle over the chicken. Serve immediately.

This article and recipe adapted from this site!