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Have you heard of Blue Apron? We are obsessed! It is a meal delivery service. They deliver 3 meals and all the ingredients you need for each recipe {down to a tablespoon of butter}. We love using it because it is so fresh and we are able to build up our recipe book {and we don't have to carry loads of groceries down the streets of New York}. We have even remade several of the dishes on our own! This week, we cook classic chicken piccata {my father-in-law's favorite}. It was so simple and delicious we just had to share. You can check out the original recipe at BlueApron.com! 2 Chicken cutlets, 6oz Linguine Pasta, 3 garlic cloves (sliced), 1 bunch of garlic chives (cut into 1/2" pieces), 1 lemon (zest and cut into wedges), 1 bunch of parsley (half chopped and half whole), 3 Tbsp chicken demi-glace (you can use the leftover drippings after cooking the chicken), 3 Tbso of All-Purpose Flour, 2 Tbsp butter, 2 Tbsp capers (chopped), and 2 Tbsp of grated Parmesan Cheese Heat a medium pot of {salted} water to a boil. Separate the strands of pasta and add to boiling water. Cook 2-4 minutes. Drain and reserve the pasta water. Rinse under cold water to prevent sticking. Set aside.

While cooking the pasta, pat the chicken dry and season with salt and pepper. Place flour on a plate and coat the chicken in the flour. In a medium {non-stick} pan, heat 2 tsp of olive oil on medium-high heat. Once hot, add the floured chicken and cook 3-5 minutes, or until golden brown. Flip {adding half the butter} and cook 3-5 minutes. Keeping the chicken and drippings in the pan, add cappers, sliced parsley, the juice of 2 lemon wedges and 1/4 cup of water. Season with salt and pepper. Cook, occasionally swirling the pan, 2 to 3 minutes or until sauce has thickened. Remove from heat and set aside.

In the pot used to cook the pasta, heat 2 tsp of olive oil on medium-high until hot. Add garlic, chives and lemon zest. Season with salt and pepper. Stir frequently, 2-4 minutes or until garlic is golden brown and the garlic chives are bright green. To the pot of aromatics, add the pasta, Parmesan cheese, remaining butter and 1/2 cup of the reserved pasta water. Cook, stirring frequently, 2-3 minutes or until heated and sauce is slightly reduced in volume. (You can add more water for the sauce to reach your desired consistency/thickness). Season with salt and pepper to taste. Divide between plates and top with whole parsley and remaining lemon wedges.