Creamy Lemon Chicken Piccata
4 boneless, skinless chicken breasts
2 Tbsp. butter
2 Tbsp. olive oil
1/4 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
1/4 cup all-purpose flour
1 lb. angel hair pasta
1 cup chicken broth
2 lemons
3/4 cup heavy cream
1/4 cup capers
Chopped parsley and Parmesan cheese for garnish

Heat butter and oil in a large skillet over medium-high heat. Season chicken breasts with seasoned salt and pepper; dredge in flour. Place chicken in skillet. Cook for about 4 minutes on each side, or until cooked through and no longer pink. Remove from skillet and set aside. Cook pasta according to package directions and set aside.

Turn skillet heat to medium-low. Add broth, juice from lemons, heavy cream and capers to the skillet. Bring sauce to a boil and return to medium-low heat. Allow sauce to cook and bubble for about 3 minutes. Serve chicken over cooked pasta and spoon sauce overtop. Sprinkle with parsley and cheese.

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