Chicken Piccata

Ingredients

• 1 lb of Chicken Cutlets, four pieces pounded flat
• 1/3 cup of Flour
• Salt and Pepper to taste
• 1/2 lb Linguini
• 4 Tablespoons of Olive Oil
• 4 Tablespoons of Butter
• 1 Shallot, minced
• 1/3 Cup of Fresh Squeezed Lemon Juice, Plus and extra lemon just in case
• 1 Cup of Chicken Stock
• 1 Cup of White Wine
• 3 - 4 Tablespoons of capers, rinsed
• Lemon Wedges, minced Parsley and parmesan cheese for garnish

Instructions

1. Pout the flour into a bowl or a pan large enough to dredge the chicken. Season with Salt and pepper, them mix well. Dredge the Chicken in the flour, shake off the excess and set aside for a moment.
2. Put a large pasta pot on the stove, fill with at least 4 quarts of water, salt liberally and bring to a boil over high heat. Add the pasta, reduce heat and boil 5 minutes. The pasta will be underdone, trust me here. you'll use it later.
3. Meanwhile, in a large skillet add the olive oil and melt the butter. When the butter foams, add the chicken pieces. Do this in batches of two if necessary. Brown the chicken, 2 -3 minutes on each side and then transfer to a foil lined baking sheet and cover with foil to keep warm.
4. Add the shallot to the pan, sauté for 2-3 minutes until they turn translucent. Add the chicken stock, wine and 1/3 cup of the lemon juice and simmer to reduce slightly, about 2-3 minutes. Add the capers and whisk to combine.
5. Transfer 3/4 cup of the pan sauce to a measuring cup and set aside. Add the pasta to the skillet mix well and simmer until the pasta is al dente, adding the pasta water if it gets too dry.
6. Divide the pasta between four plates and serve for a first course or set aside to finish the chicken.
7. To finish the Chicken: Add the reserved sauce back to the pan, warm it over medium heat. Adjust the seasoning adding salt, pepper or additional lemon juice to your taste.
8. Uncover the chicken, warm in the sauce if necessary, place the chicken on the pasta or on a plate, spoon the sauce over and serve with a green vegetable.