Chicken piccata (classic)

Trim excess fat and connective tissue from the chicken breasts.

Starting on the thicker side, cut each breast in half widthwise and open it like a book.

Cover with plastic wrap and pound thin with a meat mallet.

Dredge in flour lightly seasoned with kosher salt and black pepper, dipping and flipping until coated; rest a minute or two to help the flour adhere.

Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering; sear the breasts 3 to 5 minutes per side.

Add a squirt of oil and saute the capers about 30 seconds, until fragrant.

Over medium heat deglaze with the chicken stock, scraping up the fond.

Squeeze in the juice of one lemon and reduce by about half.

Off the heat, whisk in the cold cubed butter to emulsify into a creamy sauce.

Return the rested chicken and its juices, turn to coat and let it reheat in the residual heat.

Plate on buttered spaghetti and top with extra sauce, capers and chopped parsley.