Can Chicken Become Annoyed? The Answer Is In This Chicken Piccata Recipe

   Can Chicken really become annoyed? Well, Italians sure think so! Piccata is an Italian word, the feminine form of the word piccato, meaning “annoyed."  It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, and served in a sauce containing lemon, butter and spices."

   In this respect, I think the annoyance comes from the garlic, and pepper in this dish! Nonetheless, this is a very tasty dish, that's extremely easy to make. The hardest part involves being attentive enough to keep an eye on things, because all the elements involved in putting this dish together, cook really fast. Here's what you'll need:
                                                  

                                                          1/4 Cup All Purpose Flour
                                                           3 tspn Capers (rinsed)
                                                           4-6 Cloves of Garlic
                                                           1/2 Lemon (juiced)
                                                           1 Chicken Breast (sliced in half, and pounded)
                                                           1 Cup Angel Hair Pasta, Spaghetti, or Linguini
                                                           2 Tbsp Butter
                                                           4 Tbsp Olive Oil
                                                           1/4 Cup White Wine (something you enjoy drinking)
                                                           4 Sprigs Italian Flat Leaf Parsley for garnish
                                                           Salt & Pepper to taste**

You'll first drain and, rinse the capers to get the excess brine out. Then, you'll fill a pot with cold water, set on high heat until boil. Cover the pot, once it reaches its boiling point, generously salt the water.  Add the pasta, and stir for thirty seconds. This secret method, prevents it from sticking. Do not add olive oil to the water, you don't want the garlic butter, lemon and, capers to slide off, once cooked. Boil the pasta for 7 minutes no more for al dente, and 9 minutes for softer pasta. If you're like me, then al dente is the way to go. Besides, chewy pasta is much more, fun to eat than, soft, mushy pasta.

Next, you season the Chicken Breasts with salt, and pepper. Then dredge in flour. Make sure it sits coated for at least 15 minutes, that way, the flour sticks to the meat. Heat pan on medium high, add the olive oil, and add the chicken. then turn it over every 2-3 minutes. The rest is up to you to decide the doneness of your chicken dish. Along with when, and how much of the rest of the ingredients to add! Remember, you're the boss of your dish! You gotta' own it!   Good luck, and Bon Appetit!