Chicken Piccata with Angel Hair Pasta

Season chicken with salt and pepper. Dredge in flour and shake off excess. Discard flour.

Heat olive oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat with remaining 2 pieces of chicken.

In the same pan, add shallot and garlic and sauté until fragrant, 1 to 2 minutes.  Add lemon zest and juice, broth and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor.

Return the chicken to the pan and simmer for 5 minutes. Remove chicken to a plate.

For the sauce, add butter to the pan and whisk vigorously. Add cherry tomatoes just to heat through. Season with salt and pepper.

Place pasta on a large platter, top with the chicken and pour the sauce over the top; garnish with parsley and Parmesan cheese.