Advocate-tested recipe

Chicken Piccata

Serves 2. Recipe is from Cecile “Cissy” Caballero as featured in “If it’s Thursday, it must be ‘Elks’” cookbook by Lady Elks Lodge No. 1153, of Donaldsonville.

2 boneless, skinless chicken breast halves

Salt and pepper to taste

½ cup flour

3 tbls. butter

About 1?3 cup olive oil

1 cup chicken stock or broth

4 tbls. finely chopped fresh parsley

Juice of 1 lemon

1 tbl. capers

¼ pkg. angel hair pasta; cappellini or capelli d’angelo (or 2 angel hair pasta nests, cooked according to package directions

1. Butterfly chicken breasts. Place one chicken breast in plastic self-sealing bag and pound with flat side of mallet until even and about ¼-inch thick. Repeat with other chicken breast.

2. Season with salt and pepper then lightly flour both sides.

3. Heat butter and olive oil together in nonstick skillet. Add chicken and fry until browned on each side. Remove chicken from skillet and in same skillet add chicken stock, parsley, lemon juice and capers. Bring to a boil, place chicken in sauce, then lower heat and cook until chicken is cooked through and sauce is lightly thickened.

4. Serve immediately over cooked angel hair pasta.