Cook the Angel Hair (last minute)

• Angel hair cooks in 2 minutes, so wait until the chicken is almost done.
• Bring a large pot of salted water to a boil.
• Add pasta → cook 2 minutes.
• Drain and toss with a little butter or olive oil so it stays loose.

Make the Chicken Piccata

Prep

• Season chicken with salt & pepper.
• Lightly dredge in flour; shake off excess.

Sear

• Heat 2 tbsp olive oil + 2 tbsp butter in a skillet over medium-high.
• Sear chicken 3–4 minutes per side until golden.
• Remove to a plate.

Build the Sauce

• Lower heat to medium.
• Add shallot → cook 1–2 minutes.
• Add garlic → cook 30 seconds.
• Pour in white wine and scrape up the browned bits; reduce 2 minutes.
• Add broth, lemon juice, capers → simmer 3–4 minutes.

Finish

• Stir in 2 tbsp butter to make the sauce glossy.
• Return chicken to the pan for 2–3 minutes to warm through.

Make the Warm Cherry Tomatoes

• Heat 1 tbsp olive oil + 1 tbsp butter in a small skillet over medium.
• Add whole cherry tomatoes → cook 3–4 minutes until blistered.
• Add garlic → cook 30 seconds.
• Season with salt, pepper, and optional red pepper flakes.
• Add a tiny squeeze of lemon if you want brightness.
• Keep warm on low heat.

🍽️ 4. Plate It

• Add a nest of angel hair.
• Lay chicken cutlets on top or beside.
• Pour the lemon–garlic–shallot–caper sauce over everything.
• Add warm blistered tomatoes on the side.
• Optional parsley on top.