Chicken Piccata and Butter Noodles with Chicken

My husband loves lemon flavored dishes, and I love capers, so this has become one of our favorite meals.  It's so easy, that after just a couple times making it you can probably throw it together on the fly.  I love to make it for company because they almost always love it, and you don't kill yourself trying to make it.

My boys, however do not like lemon OR capers, so I leave a little chicken and noodles out and revamp it for them, and they love it.

Enjoy.

                                          Mmmm...Capers!

                           Kid's Butter Noddles and Chicken.

                                          Mom and Dad's Chicken Piccata.

Chicken Piccata

2-3 boneless, skinless chicken breasts, butterflied and cut in half

salt and pepper

about a cup of flour for dredging

5 Tbs butter

3 Tbs olive oil

1/3-1/2 cup lemon juice

1 C Chicken stock

1/4 C white wine

1/4 C brined capers, drained and rinsed

1/3 C fresh Italian parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 3 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.  Remove pan from heat and transfer chicken to a plate. (If your skillet is too small to cook all the chicken at once, you can do it in batches and divide and use the butter and oil accordingly)

Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning, salt and pepper to taste. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.  Serve with favorite pasta noodles.

* For the buttery noodles for the boys, I leave out a couple pieces of the chicken (before it goes into lemon sauce).  Separate half of the noodles and place into a bowl.  Add a Tbs of butter and 1-2 Tbs of olive oil, 2 Tbs of dried herbs (such as basil, oregano, or Italian seasoning, and 1/4 C of Parmesan cheese to the noodles, and toss to coat.  Add Chicken and serve.