Chicken Piccata, Take #2

Almost exactly a month ago I attempted to make Chicken Piccata and thought I had miserably failed so I didn't blog about it. Well, last night I did make it, and it was fucking delicious.

I got all my ingredients ready and pounded the chicken to make it thinner.

Ingredients:

• 4 whole Boneless, Skinless Chicken Breasts
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• ¾ cups Low Sodium Chicken Broth
• 2 whole Lemons
• 3/4 Cup Heavy Cream
• Chopped Fresh Parsley
• 1 pound Angel Hair Pasta

Cooking the chicken is probably the easiest part. After putting 2 table spoons of butter in the pan I screwed up and put too much olive oil. Instead of putting 2 table spoons like I was supposed to I put 4. I tend to rush too much when I'm cooking. Last time when I made this dish I thought I had burned the butter olive oil mixture when in reality I hadn't. Lesson learned.

See, I didn't know that the sauce was supposed to look like this at this point in the recipe. I thought the butter was burnt.

After removing the chicken you pour in the white wine, chicken broth, and squeeze the juice of 2 lemons. I waited impatiently for the sauce to thicken and reduce to pour in the heavy cream as directed.

Then you whisk that sucker in like there's no tomorrow.

For me the sauce was the hardest part. I don't think I've ever had real Chicken Piccata so I wasn't sure if it was thick enough or if it tasted right. All I knew is that when everything was finished it tasted damn good.

Looks good too, and totally makes me want more. The recipe is from the Pioneer Woman. I chose that one because the boyfriend is such a picky eater I highly doubt he would ever eat a caper in his life.