Chicken Piccata with Angel Hair

This is one of my favorite things to make because it is super simple, but it feels like a gourmet meal. It started out as a recipe from Giada De Laurentis, whose food I love, but I modified it to make it my own.

Chicken Piccatta with Angel Hair

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half (or 4 chicken tenderloins pounded to 1/4 inch thickness)

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

2 cloves garlic, chopped

1/2 cup thinly sliced onions

1/3 cup fresh parsley, chopped

8 oz angel hair pasta

Directions

Start a pot of water to boil for pasta.

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

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. 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 chicken from the pan, and place on a plate.

Into the pan add the garlic and onions and let cook on medium heat for about 2 minutes, until soft. Add the lemon juice and stock. Bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Simmer for 5 minutes.

While sauce is simmering, add angel hair to boiling water, and cook for 4 minutes.

Add remaining 2 tablespoons butter to sauce and whisk vigorously. When pasta is cooked, add it to the pan with the sauce, and stir to coat. Place chicken on top of pasta. Serve and enjoy!