Chicken Piccata

This is one of my weeknight standbys.  It is fast, easy, yummy, and it doesn't take many ingredients. 

4-5 servings worth of spaghetti noodles
4-5 boneless, skinless chicken breasts
1 c. flour
3 T. olive oil
2 c. white wine (You can substitute chicken broth and extra lemon, if desired, but it's not as good.)
1 lemon--2 lemons, if you aren't using wine
1 1/2 c. chicken broth
2 T. capers
2 T. cornstarch
2 T. cold water

First, heat your oven to a low temperature (I do about 200 degrees).  Then, fill a large pot with water and put it on the stove on high.  Bring to a boil and cook spaghetti as directed.  While waiting for the water to boil, heat a pan over medium-high heat and add the olive oil.  Then pound the chicken breasts to 1/2 inch thick.  (I usually have a meat mallet, but I didn't today.  So, I wrapped a heavy can in plastic wrap and used it instead.)

Put the flour on a plate, and lightly drag the chicken breasts through the flour.  Don't bread them, just lightly coat them.  This will help seal in the juices as it cooks. 

Add the coated chicken breasts to the hot oil.  Be careful not to overcrowd the pan or the chicken will get soggy, not crispy.  I have to do two batches, usually. 

Cook for about 4-5 min. on both sides, turning once.

Remove cooked chicken from the pan onto a plate.  Put the plate in the oven to keep the chicken warm until the rest of the meal is ready.  In the same pan, add the wine.  (If you are not using wine, add the juice from 2 lemons).  Scrape the browned bits from the bottom of the pan and let the wine reduce by half.  (About 5 minutes)  ***If you are not using wine, don't reduce the juice, go to the next step.***

Add the chicken broth, lemon juice, and capers to the pan and stir.  Mix the cornstarch and cold water in a small glass or bowl.

Add to the sauce in the pan.  Stir quickly and immediately to completely incorporate or else you'll get little gummy bits of cornstarch in the sauce, and that is yucky.

The sauce should coat a spoon and drip off.  If it is too runny, and more cornstarch and water.  If it is too thick, you can try some more chicken broth.

Add the chicken back to the pan and turn to coat in the sauce.

Drain the cooked spaghetti.  Put a serving of spagetti noodles on each plate, top with sauce and chicken.  However, chicken on the side is usually a bit more easy to eat.  So yummy.  Serve with salad and some garlic bread.