If you’ve been following us for a while, you know that each year, we sisters take at least one trip together.  In fact, one of our “when the kids are all older” dreams is that we can travel much more often. We enjoy a little bit of luxury in a nice hotel, and we shop (a lot).  But, we have to admit…and most of who are close to us won’t be surprised to hear…that our favorite thing to do is eat at new places. When we visited Charlotte, NC, a few years ago, we had an amazing chicken recipe that we were still talking about months later.  This is how many of our recipes are born, folks. During a weekend of cooking and blogging, we worked to create this perfect Lemon Chicken Piccata. Don’t let the long list of ingredients fool you. It really is a fairly fool-proof recipe that we hope may also remind you of one of your favorite restaurant meals.  ~Tracy

• 2 T. chicken broth
• 5 T. freshly squeezed lemon juice
• 4 garlic cloves, minced
• 6 boneless, skinless chicken breast halves
• 3 eggs
• ¼ tsp. hot pepper sauce (such as Tabasco)
• 1 c. flour
• 1 c. shredded Parmesan cheese
• 1/3 c. fresh parsley, finely chopped
• 1 tsp. salt
• ½ tsp. garlic powder
• ½ tsp. onion powder
• dash ground cayenne pepper
• 3 T. olive oil

For Sauce:

• 6 T. butter
• 1 garlic clove, minced
• ¾ c. chicken broth, divided
• 8 T. freshly squeezed lemon juice
• 2 T. capers, drained
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. crushed red pepper
• 1 tsp. cornstarch
• angel hair pasta

Flatten each chicken to ¼ inch thickness.   In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.    In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.

Dip each chicken breast in egg mixture then into flour mixture, coating completely.   Place on baking rack to rest for 15 minutes. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.  Be sure not to crowd the chicken in your pan as this will impact the browning. Remove to baking sheet and keep warm in a 200 degree oven.

For sauce:  Reserve 3 tablespoons of chicken broth in small bowl.  In the same skillet used to cook chicken, melt butter over medium low heat.  Add minced garlic, stir for one minute. Add chicken broth and lemon juice.  Add salt, pepper and crushed red pepper. Bring to low boil. Stir cornstarch into reserved chicken broth.  Pour into sauce mixture, return to a boil. Add capers and stir. Remove from heat.

Top cooked angel hair pasta with one chicken breast.  Drizzle approximately ⅓ c. sauce over each breast and pasta.  Serve immediately.