Lunch: Chicken Piccata

Ingredients

4 whole Boneless, Skinless Chicken Breasts
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
4 Tablespoons All-purpose Flour
5 Tablespoons Butter
4 Tablespoons Olive Oil
1 cup Dry White Wine
3/4 cups Low Sodium Chicken Broth
2 whole Lemons
3/4 Cup Heavy Cream
Chopped Fresh Parsley
1 pound Angel Hair Pasta

Instructions

Have a pot of water simmering for the pasta.
If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!
After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir.

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