Chicken Piccata Pasta

Pound chicken breasts between plastic wrap to 1/4-inch thickness using a meat mallet.

Combine flour, salt, and black pepper in a shallow dish. Dredge each chicken piece, shaking off excess.

Bring a large pot of salted water to boil; add pasta and cook according to package directions. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.

Reduce heat to medium. Add 1 tbsp butter and minced garlic; sauté until fragrant, about 30 seconds.

Pour in lemon juice and chicken broth, scraping up browned bits from the pan. Stir in capers and simmer 2 minutes.

Remove from heat. Whisk in remaining 2 tbsp butter until sauce is glossy. Season with salt and pepper to taste.

Divide cooked pasta among bowls. Top with a chicken cutlet and drizzle with piccata sauce.

Garnish with fresh chopped parsley and grated Parmesan cheese if desired. Serve immediately.