Chicken Piccata with a lemon butter pasta

This is a favorite in our house! Simple and yummy!
I start with a whole chicken breast cut in half. Put a piece between two pieces of plastic wrap and pound with a mallot until about 1/2 inch thick. Season the chicken with salt, pepper and some garlic powder.

Dip the chicken in some beaten egg and then drench in flour, dust off extra and fry in a little bit of oil. Cook both sides until crispy.. take it out of the pan when it's almost done and let it rest on a plate.

Work fast when making the sauce (don't let the chicken get soggy) deglaze the pan with some white wine.. scrapping up the bits in the pan.. Add about half a can of chicken broth, 1/4 stick of butter, chopped up garlic, handful of capers and juice of 1 lemon. I also like to add some marinated artichoke hearts into this. Let it reduce a little bit.. check seasonings.. add salt/pepper if necessary. Add the chicken into the pan and serve immediately!

I like to serve this with some angel hair pasta with butter and garlic salt and some freshly chopped parsley!