Chicken Piccata with Meyer Lemons

Butterfly the chicken breast and liberally season with salt and pepper. Lightly coat the chicken breasts in 5 tablespoons of the flour. Five was plenty for this for me, however, if you use more, adjust the points. Spray your pan with EVOO spray and use 1 tablespoon of butter. Pan fry the chicken breasts on medium heat. My pan was big enough to do this in two batches. Since I did it in batches, I did half of a tablespoon of butter for each batch.Once it's all cooked, scrape pan drippings (you can use a little bit of the chicken broth to loosen the pan drippings).Next, add your Meyer lemon juice, chicken stock, capers, and one sliced lemon. Cook for a few minutes to bring to a boil then reduce to a simmer. Add 3/4 cup of almond milk and stir. While I usually would add salt after combining all of my ingredients because I'm a little heavy handed with salt, the capers add a brininess that usually doesn't call for more salt. Taste and adjust seasonings for personal preference.While simmering, cook the pasta in salted water. I always under cook my pasta just a little, so it can finish cooking in the sauce I made. I also usually take a cup of the starchy pasta liquid before draining so I can add a little to loosen the sauce.Add the chicken (whole or sliced), and let it simmer for about 5 minutes. Once everything is ready to go, chop a handful of fresh parsley, and add it to the dish. The parsley adds a freshness and balances out the lemon flavor. Add the pasta once it is ready, and serve.One pan, one pot, and done within 45 minutes. Can't beat that.