Chicken Piccata

Ingredients

• 2 boneless, skinless thighs, pounded thin
• olive oil to coat pan
• 3 T unsalted butter
• 1/2 C flour
• 1/3 C fresh lemon juice
• 1/2 C dry white wine
• 2 large garlic cloves, minced
• 1 T chopped shallot
• 1/4 C capers
• 1 anchovy filet, minced or 1/2 t anchovy paste
• 1 C cherry tomatoes, halved
• parsley - for garnish
• lemon zest- for garnish
• 4 oz (about 1/4 standard package angel hair pasta, cooked according to package directions)
• kosher salt and fresh ground pepper

Instructions

1. Pound chicken thighs to an even thickness
2. Season chicken with salt and pepper and dredge in flour
3. Heat olive oil over medium high heat in large skillet
4. Brown chicken thighs in olive oil- about 3-4 minutes per side
5. Once chicken is browned, remove, set aside and tent with foil. Wipe out pan
6. Melt 1 T butter in pan
7. Add garlic, anchovy and shallot and sauté 1 minute
8. Add lemon juice, wine and capers and cook until reduced by half.
9. Swirl in remaining 2 T butter and add tomatoes
10. Salt and pepper to taste. Return chicken to pan to re-warm and coat with sauce and then set aside again. Toss pasta with sauce.
11. Plate pasta into pasta bowls.
12. Top each with a chicken thigh
13. Garnish with chopped parsley and lemon zest.
14. Enjoy!