Chicken Piccata

3 tbsp flour
1/2 tsp salt
1/2 tsp ground pepper
4 boneless skinless chicken breasts, thin sliced into tenders
4 tbsp olive oil
2 cloves garlic, minced
2 C chicken broth
1 C lemon juice
1 tbsp capers, drained
1 lemon sliced
1/4 C parsley, chopped
1 package of angel hair pasta
2 tbsp cornstarch dissolved in 6 oz. warm water


Combine flour, salt and pepper in a paper lunch bag, shake to mix thoroughly. Place chicken breasts one at a time in the bag, shake well to coat with flour mixture. Start water to boil for pasta. In a large skillet heat olive oil. Place chicken breasts in skillet. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Transfer tenders to a serving platter. Cover to keep warm. Place pasta in boiling water and cook per directions on box. Place garlic in the skillet and saute for 1 minute. Add chicken broth and lemon juice. Bring to simmer. Slowly add cornstarch mixture until sauce thickens, about 2 minutes. Place pasta in a serving bowl, and place chicken on top. Pour sauce over pasta and chicken. Garnish with sliced lemon, capers and parsley.

To serve separately, drizzle 1 cup of sauce over chicken, garnish with sliced lemon, capers and parsley. Pour the remaining sauce over pasta and toss.

(Recipe created by Pam Schmidt, best mother-in-law anyone could ask for)