Recipe: Tyler Florence's Chicken Piccata | Williams Sonoma

Ingredients

• 2 bunches broccoli, cut into florets
• 4 to 6 strips thick-cut bacon, sliced
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 1 tsp. red pepper flakes
• Kosher salt and freshly ground black pepper
• Juice of 1/2 lemon
• 1 lb. (500 g) angel hair pasta
• 4 garlic cloves, sliced
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 1/2 bunch fresh flat-leaf parsley, chopped
• 1/2 cup (2 oz./60 g) grated Parmesan cheese
• 2 boneless, skinless chicken breasts
• 1 cup (5 oz./155 g) all-purpose flour
• 4 eggs
• 1 shallot, diced
• 1 Tbs. fresh thyme leaves
• 1/2 cup (4 fl. oz./125 ml) white wine
• 1 cup (8 fl. oz./250 ml) chicken stock
• 2 1/2 Tbs. capers in brine
• Juice of 1 lemon
• 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into chunks
• 1/4 cup (1 oz./30 g) grated Parmesan cheese