Chicken Piccata With Angel Hair Pasta

Place 1/2 cup of flour in a shallow dish. Using a sharp knife, slice the chicken breast in half. Place a piece of wax paper on top of each chicken piece and pound with a kitchen mallet until it is about 1/2 inch thin. Season the chicken well with salt and pepper. Dredge the chicken in the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with the second piece of chicken.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the floured chicken to the skillet and sauté on each side until golden brown. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.

Begin boiling the pasta according to package directions.

Using the same skillet, add the remaining olive oil and sauté the garlic until aromatic but not browned. Add the chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off any browned bits from the bottom of the skillet. Raise the temperature to medium-high heat and allow the liquid to reduce by almost half. While the liquid is reducing, use a fork to mash together 1 tablespoon of flour and butter in a small bowl to form a beurre manié. Whisk it into the reducing liquid and allow to cook, whisking constantly, ensuring no lumps of flour remain. Check for seasonings and adjust with salt and pepper accordingly. Remove from heat.

Drain the cooked pasta, reserving a few tablespoons of the pasta water. Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce for garnish. Add in a few spoonfuls of the reserved pasta water if a looser pasta consistency is desired. Check for seasonings and adjust with salt and pepper accordingly. Plate the pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.