Fettuccine with Chicken Piccata Recipe

Mix together flour, salt, and pepper in a shallow bowl. Lightly dredge chicken in mixture. Shake off excess flour.

Cook chicken in olive oil and butter in a large pan over medium-high heat until golden brown, about 1½ to 2 minutes per side. Cook chicken in batches, using 2 tablespoons butter per batch (¾ cup butter total), to avoid overcrowding pan. Set chicken aside and keep warm.

Sauté onions and garlic in the same pan. Add white wine and bring to a boil. Allow to simmer until wine reduces to half, about 2 minutes.

Add lemon juice, capers, and chicken stock. Bring to a boil then reduce heat to simmer. Season with salt and pepper.

Add chicken and simmer for 2 to 3 minutes. Remove chicken from pan and set aside.

Whisk remaining 3 tablespoons butter into the sauce. Add cooked pasta; mix well and season with salt and pepper. Add some of the pasta cooking water to the sauce to thicken it.

Transfer pasta to a serving dish. Top with chicken and garnish with parsley. Serve lemons on the side.