Chicken Piccata

We knew that one of the very few downsides of living in Hawaii was going to be the high cost of everything. This proved to be true, but I'll be the first to say the beaches, rainbows, shave ice, friendly locals, slow pace of life, etc. etc. etc. far outweigh this minimal downside. That being said, we are making a conscious effort to try to eat out less. We have frequented a local Italian restaurant in Kailua on the suggestion of several people, and the chicken piccata is my favorite thing on their menu. The sausage gnocchi is a top contender, but I haven't braved that yet. So in an attempt to eat at home a little more, I gave chicken piccata a try. I found this recipe in an old cookbook I have, and it was good! I'll definitely make it again.

2 chicken breasts, cut in half
1 cup Italian bread crumbs
1 egg, beaten
4 tbsp butter
1 cup chicken stock
1/4 cup lemon juice
1/4 cup capers, rinsed
1/4 cup fresh parsley, chopped
Angel hair pasta
Parmesan cheese

Melt 4 tbsp butter in a large skillet. Coat the chicken breasts first in egg and then breadcrumbs. Put the chicken breasts in the warm skillet, and cook them on low-medium heat for about 6 minutes on each side or until their cooked through. In a pot, bring the stock and lemon juice to a rollin boil. Turn the heat to medium and add the capers and parsley. Cover it and let it simmer for about 5 minutes. Toss the pasta with the sauce, reserving some sauce to top the chicken. I added a little extra squirt of lemon on the pasta and sprinkled a little Parmesan cheese on top.