Creamy Chicken Piccata

Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp chef’s knife to trim chicken breasts, then slice each chicken breast in half horizontally, creating 4 thin chicken cutlets total. Set cutting board aside.

Add ½ cup all-purpose flour to shallow bowl. Place one chicken cutlet in flour and press calmly, then turn chicken cutlet over and press other side calmly into flour. Hold chicken cutlet over bowl and shake off excess flour, then place cutlet on large plate and put aside.

Repeat process with remaining chicken cutlets. Add more all-purpose flour as needed to thoroughly cover chicken.

When all cutlets have been dredged in flour, place large skillet on stovetop over medium-high heat. Add 2 tablespoons unsalted butter and three tablespoons extra-virgin olive oil to pan and proceed heating, swirling or tilting pan as needed to cover entire surface.

When olive oil and melted butter begin to sizzle, lay 2 chicken cutlets in skillet, ensuring cutlets don’t overlap. Cook chicken 3 minutes or until browned on bottom, then flip cutlets over.

Cook cutlets 3 minutes more or until browned on other side. Once each side are browned, transfer chicken cutlets to large plate and put aside.

Add remaining 2 tablespoons unsalted butter and a couple of tablespoons extra-virgin olive oil to skillet. Repeat process with remaining chicken cutlets. Once cutlets have been cooked on each side, transfer cutlets to plate and put aside.

Return skillet to heat and add ¼ cup dry white wine. Using large wood spoon, scrape bottom of skillet to loosen any bits of browned chicken that will have stuck to pan, then reduce heat to medium. Cook wine over medium heat until reduced by 50%, roughly 1 minute.

Add 2 tablespoons unsalted butter, 4 cloves garlicand ¼ cup brined capers to reduced wine and stir to include. Cook 2 minutes or until garlic is fragrant.

Once garlic is fragrant, add 3 tablespoons fresh lemon juice and ½ cup low-sodium chicken stock. Stir to include, then let mixture cook 5 minutes or until thickened barely. Stir as needed.

Remove skillet from heat and let cool barely, then add ½ cup heavy cream, 1 teaspoon fresh lemon zest, saltand many freshly cracked black pepper. Stir until cream is fully incorporated, then return skillet to heat.

Return chicken cutlets to skillet. Sprinkle ⅓ cup chopped fresh parsley over chicken, then turn chicken over 3 to 4 times to coat chicken in sauce. Simmer chicken in sauce 2 minutes or until sauce thickens barely, then remove skillet from heat.

Spoon sauce over tops of chicken cutlets, then transfer chicken to serving plates with desired portions of angel hair pasta (optional). Spoon remaining sauce from skillet onto chicken cutlets and pasta, then serve immediately.