Chicken Piccata

2-3 large skinless, boneless chicken breasts, sliced in half lengthwise, pounded thin between plastic wrap.
Sea Salt
Black Pepper
½ cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, peeled, smashed and minced
1/4 cup dry white wine

1/4 cup chicken stock
1 Tbsp. drained, rinsed, coarsely chopped capers
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
2 Tbsp Chopped flat-leaf parsley
1/8 cup starchy pasta water reserved

Serve over 

Angel hair or spaghetti pasta tossed with butter and a little parmesan and lemon wedges 

Slice chicken breasts in half lengthwise, pound each piece between films of plastic wrap about a half-inch thick. Season with sea salt and pepper. Using a shallow pie pan add flour and dredge each cutlet shaking off excess.

Heat 2 Tbsp. oil over medium-high in a large skillet. Add a pat of butter once hot then add and brown cutlets, about 2 minutes the first side and about 1 minute on the other side in batches, then remove to a platter, cover loosely to keep warm.

Add garlic 1 Tbsp. oil and 1 tbsp butter to the skillet and cook, stirring often and reducing heat if needed to keep the garlic from burning until golden brown, about 2 minutes add parsley and stir.

Add wine,, and capers and cook, scraping up browned bits attached to the bottom of skillet until liquid is reduced almost completely 3-4 minutes.

Add ½ cup chicken stock,  and lemon juice followed by starch water, bring to a simmer then add butter. Whisk the sauce gently until butter dissolves about a minute or so.

Return chicken to the pan and simmer until chicken it is cooked through and the sauce has thickened about 2-3 minutes. Place chicken cutlets alongside a pile of angel hair or spaghetti pasta dressed with butter and parmesan. Pour sauce over both.  Serve with lemon wedges.