Lemon Chicken Piccata

Recipe:

4 Whole Chicken Breasts Sliced in Half Lengthwise

1/2 C. All Purpose Flour

2 t. Everglades Seasoning

1 T. Canola Oil

1 lb. Box Angel Hair Pasta

1 Lemon Sliced

1/2 C. Grated Fresh Parmesan

Sauce:

2 T. Butter

2 Cloves Minced Garlic

1 T. Flour

1 1/2 C. Dry White Wine

2 T. Fresh Lemon Juice

1/2 C. Heavy Whipping Cream

1/4 C. Capers (Soaked and Rinsed)

1 T. Fresh Italian Parsley - Chopped

1. Preheat oven to 375 degrees.

2. Wash and dry chicken breasts. Place a piece of wax paper over each chicken breast and pound flat until 1/4 inch thick. Repeat until all chicken breasts are desired thickness.

3. Mix flour and Everglades seasoning in a shallow bowl. Dredge each chicken breast in flour mixture.

4. Heat canola oil in a large pan over medium heat and brown chicken 4 minutes on each side. Place chicken breasts aside and work in batches until are all are browned.

5. While chicken breasts are browning, rinse capers thoroughly and soak for 10 minutes, then rinse again.

6. In a 2-quart saucepan, melt butter over medium heat then add minced garlic. Saute garlic for 2 minutes then add 1 T. flour and whisk until frothy (about 2 additional minutes).

7. Add chicken broth, wine, and lemon juice to flour rue. Cook until thickened. Then add cream, parsley and rinsed capers.

8. Place browned chicken breasts into a low roasting pan, and top with sliced lemons. Once sauce has thickened to a creamy texture, spoon 1/2 cup sauce over chicken breasts (reserving one cup of sauce for pasta and final plating). Top with grated parmesan cheese.

9. Bake for 35-40 minutes.

10. While chicken is baking prepare angel hair pasta according to package directions. Drain pasta. Return pasta to the pan and pour 1/2 cup remaining sauce over and toss.

11. To plate, spoon pasta in low pasta bowl, place a chicken breast on top and then ladle 2 tablespoons sauce over each serving.