2skinlessboneless chicken breasts, cut in half lengthwise
Sea or kosher salt and freshly ground black pepper to taste
About 1/2 cup all-purpose flourfor dredging
5Tbspextra-virgin olive oil
1/3cupfreshly squeezed lemon juice
Start heating water in a large pot to make spaghetti for your chicken piccata. Once water starts to boil, drop the spaghetti in and prepare the chicken piccata in parallel.
Season the chicken breasts with salt and pepper. Dredge in flour, shake off excess and set aside.
Preheat a large skillet over medium high heat. Melt 4 tablespoons of butter with 5 tablespoons of olive oil. When butter and oil start to sizzle, add the chicken breast and saute for 3 minutes per side, until the chicken is nicely browned (see the note). Take the pan off the heat , remove the chicken and set aside.
Carefully pour the lemon juice and the chicken stock into the pan. Add the capers. Return the pan to the heat and bring to boil, scraping up brown bits from the pan for extra flavor. Taste and adjust the seasoning, if needed.
Put the chicken breasts back into the pan and simmer over low heat for 5 minutes. Remove the chicken and set aside. Add the remaining 2 tablespoons of butter to the sauce and whisk really well.
To serve, make a bed of spaghetti on a plate, add one chicken breast, pour 2-3 tablespoons of the sauce over the chicken and top with chopped parsley.
The original recipe suggests browning the chicken in two batches. If that's what you want to do, use half the butter and and the oil per batch. I personally like browning all four chicken pieces at once and have had no problems with doing that.