Chicken Piccata With Angel Hair Pasta Recipe

Place a piece of wax paper over each chicken cutlet and pound with a kitchen mallet until it's about inch thin. Season both sides well with kosher salt and pepper.

Dredge each cutlet in the flour, pressing gently to coat, then shake off any excess. You want a light, even coating.

While the chicken rests, begin boiling the angel hair pasta according to package directions.

Using the same skillet, add the remaining 1 tablespoon olive oil. Add the garlic and sauté over medium heat until it becomes aromatic but not browned.

Add the chili flakes, capers, lemon juice, lemon slices, lemon zest, and chicken broth to the skillet. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan; these add a lot of depth to the sauce.

Raise the temperature to medium-high heat and let the liquid reduce by almost half. Meanwhile, in a small bowl, mash the 1 tablespoon of flour and 1 tablespoon of butter together with a fork to form a smooth paste.

Drain the cooked pasta well. Add it directly to the skillet with the lemon-caper sauce, along with the chopped tomatoes and basil. Toss everything together, making sure the pasta is evenly coated, but reserve a few spoonfuls of sauce for serving.

Taste the pasta and adjust seasonings with salt and pepper as needed. Divide the pasta onto plates, then top each serving with a piece of chicken. Spoon the reserved lemon-caper sauce over the chicken and pasta.