A delightful twist on the classic lemon chicken piccata, featuring a creamy sauce and tender chicken served over pasta.
Combine the flour and cayenne pepper in a shallow bowl.
Mix well to ensure the cayenne pepper is evenly distributed for consistent flavor.
Season the chicken breasts with garlic powder, salt, and pepper, then coat them lightly in the flour mixture.
Shake off any excess flour to prevent clumping during cooking.
Heat butter and olive oil in a skillet over medium-high heat.
Ensure the butter is fully melted and starts to foam before adding the chicken.
Cook the chicken breasts for 3-5 minutes per side until golden brown and cooked through. Remove and keep warm.
Avoid overcrowding the skillet to ensure even cooking.
Deglaze the skillet with white wine, then add chicken broth and lemon juice. Simmer until reduced by half.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Stir in the heavy cream and adjust seasoning to taste.
Taste the sauce and balance the flavors with additional salt or lemon juice if needed.
Cook the pasta according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if necessary.
Serve the chicken over the pasta, drizzling the sauce on top. Garnish with parsley and parmesan cheese.
Serve immediately to enjoy the dish at its best temperature and texture.
