Chicken Piccata

Oh.  My.  Gosh.  To create a list of my favorite chicken recipes, I would have to add this to my top 5 easily!  For my parents' anniversary this year, I made them appetizers and dinner as their gift so they could have a restaurant worthy meal without having to leave home.  If you want to see the appetizer, you can go here.
Working the timing of this dinner was difficult, but timing multiple things is something I haven't quite grown into doing yet.  As a preferred baker, there's plenty of time to do multiple steps thanks to things needing to sit, rest, cool, you name it.  When you're cooking and it all needs to be hot at the table together, it's rather frustrating for me.  Let's just say I look like the road runner going around the kitchen.  I hope you don't share in that mad rush to do it all! :)  I've attached a (bad, but still) photo of what the finished product looked like.  When I took it, I was rushing so they could eat so no critiques.  But without further ado, here's the recipe.

Ingredients:

• 4 whole Boneless, Skinless Chicken Breasts
• *Check the size, you want them small to cook faster.  I had to split mine so you may only need two big ones.  You could pound them smaller too, but I don't like pounding food personally.
• salt and pepper to taste
• ¼ cup all purpose flour
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 cup chicken broth
• 2 whole Lemons
• ¾ Cup Heavy Cream
• ¼ cup capers
• Chopped parsley, for garnish
• 1 pound Angel Hair Pasta

Directions:

1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

According to the original recipe creator, which the original can be found here, the point of this recipe is (to some extent) to be a quick recipe.  If you can get the timing down, it can be a 30 minute meal.  If I'm lucky, one day I can cook this in that amount of time. :)  Side note for anyone else who didn't know what this was, piccata means a chicken that's sliced, coated, sauteed, and served with a sauce.  

As always, if you have questions, comments, or recipe adaptions, leave a comment below.  Let me know how you feel about this dish.  Happy eating!