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Chicken Piccata

   This dish is chicken and pasta, with a custom sauce, and it screams my name.

Ingredients
   4 boneless, skinless chicken breasts
   Kosher salt and black pepper
   1/2 cup of all purpose flour
   4 tbs of butter
   4 tbs of olive oil
   1 cup of dry white wine or chicken broth
   3/4 cup of chicken broth
   Juice of 2 lemons
   1/2 cup of heavy cream
   1 tsp of chopped parsely
   1 lb of angel hair pasta, cooked by package directions

Directions
   Flatten chicken breast and season with salt and pepper.
   Dredge chicken through flour and shake off excess.
   In a large skillet, heat 2 tbs of butter and 2 tbs of oil and fry 2 chicken breasts at a time.
   Fry 3 to 4 minutes each side.
   Repeat add butter and oil with next set of chicken and set done chicken aside.
   Pour wine, chicken broth and lemon juice.
   Whisk the sqauce together and add heavy cream.
   Let sauce thicken and then add parsley.
   Pour sauce over pasta and chicken.

 Changes I Made!
   I made the sauce both only with wine and only with broth, and if you have a sweet wine opt for just broth.

                               This recipe comes from Pioneer Woman: Come and Get It!

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