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This is how you make Chicken Piccata when youre out of capers and you have a pathological fear of cooking anything without adding heavy cream.
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Have a pot of water simmering for the pasta.
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If chicken breasts are overly thick, pound until slightly flattened.
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Sprinkle with salt and pepper on both sides, then dredge in flour.
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Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat.
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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.
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Remove to a plate, then add the other 2 tablespoons each of butter and olive oil.
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Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesnt burn.
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Decrease heat as needed!
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After removing the chicken, have the heat on medium to medium-low.
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Pour in wine and chicken broth, and squeeze in the juice of two lemons.
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Whisk the sauce, scraping the bottom of the pan.
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Allow sauce to cook and bubble and thicken until reduced by about half.
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Sprinkle in a little salt and pepper as its cooking.
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Reduce heat to low and pour in cream.
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Whisk together and allow to cook for a couple of minute until sauce thickens.
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Taste and adjust seasonings or other ingredients.
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Expect the sauce to have a real tang to it; counter it with a little more broth and cream if its too strong!
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Sprinkle in some chopped parsley and stir.
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Right at the end, cook angel hair until al dentedo not overcook!
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With tongs, place a medium-sized mound of pasta on a plate.
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Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta.
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The sauce is strong, so no need to drown it.
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Sprinkle a little minced parsley over the top.
