Creamy Lemon Chicken Piccatta

Slice breasts in half horizontally. Put on pan in hot oven so coating doesn’t fall off. Add flour/butter once sauce is boiling to thicken. A hit. Serve with broiled asparagus.

4 Chicken Breasts Whole Boneless Skinless

salt and pepper to taste

¼ cup all purpose flour

2 Tablespoons Butter

2 Tablespoons Olive Oil

1 cup chicken broth

2 Lemons whole

¾ Cup Heavy Cream

¼ cup capers

parsley for garnish, chopped

1 pound Angel Hair Pasta

Directions at therecipecritic.com

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