Lemon Chicken Piccata

Ingredients:

2-3 boneless chicken breast 
Flour*
Linguini type pasta*
6 Tablespoons Butter, divided
5 Tablespoons Olive Oil
1 -1/4  cup chicken broth*, divided
1/3 cup Lemon Juice
3 Tablespoons Capers
1/2 teaspoon dried Oregano
1 teaspoon dried Parsley
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
Dash ground Pepper
1 Tablespoon Cornstarch

Directions:
Cut chicken breasts in half lengthwise so they are thinner.
Dredge the chicken in flour and set aside.

Start a large pot boiling with water and add pasta, to cook.

In a large skillet, heat 4 Tablespoons of the butter and the olive oil until hot.
Add chicken and cook for 3-4 minutes then turn and cook until slightly browned.
Remove chicken from pan to a plate.

Add to the pan, 2 Tablespoons butter, capers, oregano, parsley, garlic powder, salt and pepper.
Whisk for a minute to combine.
Add 1 cup chicken broth and lemon juice.
Whisk until blended.

Dissolve the cornstarch in 1/4 cup chicken broth, then stir into pan, whisking to prevent lumps.

Return chicken to pan, then turn the chicken over to coat and simmer on lowest heat for 5 additional minutes.

Drain pasta when done.


Serve chicken over pasta with a little extra sauce from the pan.