Chicken Piccata

Directions:

In a large deep skillet heat 1 Tbsp olive oil over medium heat. Season cutlets with salt and pepper and brown on both sides, about 5 minutes. Remove chicken from the pan and keep warm.

In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for 1 minute longer.

Whisk in cornstarch and cook for 1 minute. Add wine, lemon juice and broth and whisk until liquid begins to thicken. Stir in capers.

Remove 3/4 cup sauce and toss with hot pasta.

Return cooked cutlets to the pan and spoon sauce over the top heating through for about 2 minutes.

Pour pasta onto large serving platter and top with cutlets. Sprinkle chives over the top and add fresh lemon slices.