Kittencal's Lemon Chicken Picatta

Step 1: Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper. Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.

Step 2: Heat butter and oil in a medium skillet over medium-high heat.

Step 3: Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.

Step 4: Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).

Step 5: When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).

Step 6: When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).

Step 7: Place each breast on a plate then mound some pasta on the side. Spoon the sauce over the chicken and pasta. Sprinkle with freshly grated Parmesan cheese and some fresh parsley.