Chicken Piccata with Angel Hair Pasta

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Lemon-Caper Chicken Piccata

1. Halve the 2 pounds of chicken breasts horizontally into 4 cutlets, place between sheets of plastic wrap, and pound to ¼-inch thickness with a meat mallet or heavy skillet. 8 min
2. Whisk together ½ cup all-purpose flour, 1½ teaspoons kosher salt, and ¾ teaspoon black pepper in a shallow dish, then dredge each cutlet in the flour mixture, shaking off any excess. 4 min
3. Juice the 2 large lemons to yield ⅓ cup juice, thinly slice the remaining lemon into rounds, thinly slice the 3 garlic cloves, drain and rinse the 3 tablespoons of capers, and roughly chop the ¼ cup of parsley; set everything aside. 5 min
4. Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams and subsides. 2 min
5. Timing-sensitive step. Working in batches to avoid crowding, sear the cutlets 3 minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil. 12 min
6. Timing-sensitive step. Reduce heat to medium, add the sliced garlic to the pan, and cook 30 seconds until fragrant and just beginning to turn golden.
7. Pour in ½ cup dry white wine and scrape up any browned bits from the bottom of the pan, then simmer until reduced by half, about 2 minutes. 3 min
8. Add ½ cup chicken broth, ⅓ cup fresh lemon juice, and 3 tablespoons capers, bring to a simmer, and cook until the sauce reduces slightly, about 3 minutes. 4 min
9. Timing-sensitive step. Remove the pan from heat and swirl in the remaining 2 tablespoons butter until the sauce is glossy and emulsified. 2 min
10. Return the seared cutlets to the pan, spoon the sauce over them, and garnish with the lemon rounds and chopped parsley before serving. 2 min

Angel Hair Pasta with Olive Oil and Parsleybase

1. Finely chop the 2 tablespoons of flat-leaf parsley and set aside. 2 min
2. Bring a large pot of water to a rolling boil over high heat and add 1 tablespoon kosher salt. 8 min
3. Timing-sensitive step. Cook the 12 ounces of angel hair pasta, stirring occasionally, for 2–3 minutes until just al dente, then scoop out ¼ cup of pasta cooking water before draining. 3 min
4. Drain the pasta and immediately toss with 2 tablespoons olive oil, ¼ teaspoon black pepper, the reserved pasta water, and the chopped parsley until evenly coated. 2 min