Chicken Piccata with Lemon Caper Butter Sauce

Ingredients

Instructions

1. Cook the pasta according to package directions until just under al dente. Drain and transfer to a large serving platter. Cover with foil and keep warm in a 200°F (95°C) oven while you prepare the chicken.
2. Pat the chicken dry with paper towels.
3. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off excess, and set aside on a plate.
4. Heat the olive oil and 2 tablespoons of butter in a large, heavy skillet over medium-high heat. When the butter melts and the pan is hot, add the chicken in a single layer (brown in batches if needed). Cook about 3 minutes per side, until golden brown. Remove the chicken and set aside.
5. Add the vermouth and crushed red pepper to the pan and cook over medium-high heat until most of the liquid evaporates, about 5 minutes. Stir in the lemon juice and chicken broth and bring to a boil. Return the chicken to the pan with the capers, reduce heat to medium-low, cover, and simmer until the chicken is cooked through, about 5–10 minutes.
6. Remove the pan from the heat, taste and adjust seasoning with salt and pepper if needed. Use tongs to arrange the chicken over the pasta. Stir the remaining 2 tablespoons of butter into the sauce until melted, then pour the sauce over the chicken and pasta. Sprinkle with chopped parsley and serve immediately.

Notes