CHICKEN PICCATA FOR TWO RECIPES

Steps:

• Lightly pound out each breast and slice into two pieces. You should have 8 smaller pieces. Salt and pepper chicken.  In a medium bowl, combine flour, garlic powder, and Italian seasoning. Dredge chicken pieces in flour mixture. Heat oil in a skillet on medium-high heat. Cook chicken until golden on both sides about 5 minutes a side. Remove chicken from pan and place on a plate to keep warm.  Add broth, wine, and lemon juice to pan to deglaze it. Add garlic and continue to cook to reduce liquid for 4 to 5 minutes on high heat.  Once liquid is reduced by about half, add in capers and juices from reserved chicken, cook for 1 minute more and remove from heat.  Whisk in butter and parsley, return chicken to pan and spoon sauce over chicken.  In a large pot of boiling salted water, cook spaghetti or other pasta to al dente according to box. Reserve ½ cup pasta water then drain.   Prepare chicken piccata but do not return chicken to pan. Once butter is added, spoon a bit of sauce on reserved chicken. Return pan to medium heat, add pasta water and pasta and using tongs toss to coat. Once thickened and coated, add Parmesan and toss together.  Serve chicken over pasta and garnish with more parsley and Parmesan. Preheat oven to 375°. Prepare chicken piccata. Slice ciabatta rolls and place cheese on bottom half. Toast in the oven until cheese is melted.  Serve 2 pieces of chicken on each sandwich, spoon some of the sauce over chicken and top with arugula.