Chicken Piccata - Another Day in Paradise My first job was as a busboy in an American Italian restaurant in the valley. I almost got fired my first week for helping myself to angel hair pasta covered in this lemon butter sauce. Ingredients per serving 3 boneless, skinless chicken thighs (normally made with chicken breast - just not my vibe) All purpose flour for lightly coating chicken 2 tbsp olive oil for frying 2 tbsp capers 1/2 cup chicken stock 1/2 cup white wine 4 tbsp lemon butter salt and pepper to taste Lemon Butter 250g unsalted butter 4-6 lemons juiced 3 large garlic cloves - skinned and crushed Spaghetti 100g spaghetti 2-3 tbsp lemon butter 1-2 tbsp pasta cooking water Fresh chopped parsley Its equal parts by volume unsalted butter and lemon juice (in case you want to make a smaller batch) Melt the butter along with crushed garlic cloves (this is up to your taste) . I like a strong taste of garlic so I only cook them as long as it takes the butter to melt. Juice the lemons and combine the melted butter and garlic - blend until smooth. This keeps for about a week in the fridge. Lay the chicken between a few layers of clean film or in a large zip lock bag - flatten with a meat mallet or bottom of a heavy saucepan. Season with salt and pepper on both sides. leave the chicken uncovered at room temp for about 30 minutes before cooking (a short dry brine) Lightly coat the chicken in flour before heating up a saucepan with a generous amount of olive oil. Cook the chicken until brown on both sides (about 3-4 minutes on each side) and set aside. Drain the oil from the pain before putting it back on a high heat. Deglaze the pan with chicken stock and white wine. Reduce by half before stirring through 2 tbsp of the lemon butter and the capers. Add the chicken back to the pan and caot with the sauce. The capers go a long way as far as salt so I wait till the end to check for seasoning - finally add a generous amount of black pepper before serving. I like to have it with lemon butter spaghetti. Simply prepared with a few tbsps of the lemon butter, pasta cooking water and fresh chopped parsley. #chickenpiccata #fyp