Let’s see how many minutes this chicken piccata recipe can be up before I have to disable the comments #chickenpiccata @Jared Lipscomb

we're back in the kitchen and we're making the chicken paccata from the New York Times. Look like New Caraway pen. We've got chicken bros, lemon, fresh parsley, garlic, olive oil, butter, capers, salt and pepper, white wine, flour, and your favorite pasta. The water is boiling for the noodles and apparently we are going to beat the meat. Your favorite hammered meat before and we're trying to give it about a quarter inch thick. You don't want to do too hard do you tear the meat. I'm going to do about two at a time. Time for the spaghetti. I won't break it this one. After about two minutes we're going to put the chicken so it is golden brown. The top of the oven, and let them finish cooking. Incoming wine, half a lemon, butter, garlic, capers, chicken's coming out of the oven. I'll give these dad some a little back. The lemon slices are just for looks. There you go. Let's go to New York Times. That's a good. I love it, check out the carra.