Chicken Piccata {in Lemon Caper Butter Sauce}

Instructions

1. Cook the pasta according to the package directions until it’s just under al dente (very slightly underdone). Drain and pile it onto a large serving platter. Cover with aluminum foil and place in a 200 degree oven just to keep it warm while you make the chicken.
2. Lay chicken on paper towels and pat dry.
3. Put the flour, salt, and pepper in a shallow dish or pie plate and stir to combine. Dredge the chicken in the flour, coating it on all sides. Gently shake off excess flour and lay the chicken on a plate.
4. Add the olive oil and 2 tbsp butter to a large heavy bottom saucepan or deep skillet and set it over medium-high heat. When the butter is melted, add the chicken. Do not overlap the chicken in the pan – brown in batches if necessary. Let the chicken cook on one side until golden brown – about 3 minutes. Flip over and let cook on the other side util golden brown, about 3 minutes more. Remove the chicken from the pot and set on a plate.
5. Add the vermouth and crushed red pepper to the pan and cook over medium-high heat until almost all the liquid has evaporated – about 5 minutes. Add the lemon juice and chicken broth and bring to a boil. Put the chicken back into the pan along with the capers, reduce the heat to medium-low, cover and let simmer until the chicken is cooked through, about 5-10 minutes.
6. Remove the pan from the heat and taste for seasoning; add more salt and pepper if desired. Use tongs to lay the chicken on top of the pasta. Add the remaining 2 tbsp butter to the pan and stir until it’s melted. Pour the sauce over the chicken and pasta, top with the chopped parsley, and serve.