Lemon Caper Chicken Piccata


4 boneless skinless chicken breast, cut into 2 strips out of each lobe.
1/4 cup flour to dust
2 tbsp virgin olive oil
1 lemon cut into slices
2 cups chicken broth
Season chicken with Montreal chicken seasoning.
1/4 cup chopped fresh parsley
1 clove garlic minced
1 cup cappers
1/2 stick margarine
1# angel hair pasta


Place cut chicken into flour just to dust. In medium sauce pan heat oil and place chicken. Cook for 2 minutes and turn over. When thoroughly cooked remove and set aside. Use paper towel to remove excess grease. Add 1 tblsp minced garlic and let it release the aromatic scent. Add chicken broth and bring to a boil scrapping all the crumbs from the bottom of the pan. Add sliced lemons, cappers and parsley then bring to a boil. Turn fire low and allow to reduce. Add butter (off the flame to not separate) to incorporate.
Place 6oz portion of angel hair on plate and place chicken on top, dress with lemon capers sauce. Enjoy!