Chicken Piccata over Pasta

Ingredients
1/3 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Season All
1 pound skinless boneless chicken breast halves, pounded thin and cut into 2 inch
2 tablespoons olive oil
4 cloves garlic minced
1/4 cup butter divided
1 cup dry white wine
2/3 cup chicken broth (plus 3-4 extra tablespoons)
1/4 cup fresh lemon juice
4 tablespoons capers
2 tablespoons chopped fresh parsley (1 Tablespoon Dry Parsley)
1 Package Angel Hair or Thin Spaghetti Pasta
Preparation
1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces
in the few tablespoons of chicken broth and then in the flour mixture, coating evenly; set aside.
Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown,
about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the
oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the
chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned
pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5
minutes. Whisk in the chicken broth, reserved garlic, lemon juice, and capers. Cook for 5
minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return
the chicken pieces to the skillet and continue cooking over medium heat until the sauce
thickens, about 15 minutes.
4. Remove the chicken pieces and serve over angel hair pasta. Drizzle the sauce and capers over
the pasta and chicken.