Chefmnn

0 Fill a pot with water and bring to a boil. While that is going, butterfly and pound the chicken breast until thin. Season the chicken breast with salt and pepper.
1 Add flour to a prep tray and add salt and pepper. Dredge the chicken breast in the flour mixture, shaking off any excess.
2 Heat a large skillet over medium-high heat and add oil.
3 Cook the chicken breast until golden brown on both sides, about 2-3 minutes per side. Remove from skillet and set aside.
4 In the same skillet, add the diced shallot and minced garlic. Cook until softened, about 2 minutes.
5 While that is cooking, add the spaghetti to the boiling water with salt and follow package instructions to cook.
6 Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
7 Add the chicken broth and bring to a simmer. Cook for 3 minutes to reduce the sauce slightly.
8 Turn the heat off and whisk in the cold butter until melted and smooth.
9 Stir in the capers and parsley. Season with salt and pepper to taste and add the lemon juice.
10 Return the chicken breast to the skillet and spoon the sauce over top of the chicken. Remove from pan and scoop a nice serving of the sauce on top of the chicken. Feel free to add the cooked and drained spaghetti to the pan and use the piccata sauce to coat the spaghetti.
11 Serve the chicken piccata with the spaghetti.