Categories: Chicken, main dish

Ingredients

• 2 boneless skinless chicken breasts, cut in lengthwise, to form 4 thin cutlets
• 1 cup italian style bread crumbs
• 1 egg, beaten
• 4 tbsp butter
• 1/4 cup lemon juice
• 1 cup chicken stock
• 1/4 cup capers
• 1/4 cup parsley, chopped
• 8 oz angel hair pasta
• 2 tbsp butter
• 1/2 cup freshly grated parmesan cheese

Directions

1. Pour the bread crumbs in a shallow dish. Pour the beaten egg in a separate shallow dish. Take one chicken cutlet and dredge in the egg, then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.
2. In a large skillet, melt 2 tbsps of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Remove from pan and keep warm.

3. Add the remaining butter and melt and cook the other chicken. Remove from pan and keep warm.

4. Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.

5. Meanwhile, cook angel hair pasta according to package directions. Drain water and add 2 TBSP butter to pasta and 1/2 cup freshly grated parmesan cheese.

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