Creamy Chicken Piccata

First, make the béchamel base. In a saucepan over medium heat, melt 4 tbsp of butter.

Whisk in 4 tbsp of flour to create a roux. Cook for a minute to remove the raw flour taste, whisking until it resembles wet sand.

Slowly whisk in the milk until the sauce is smooth. Bring to a gentle simmer.

Pour the béchamel through a fine-mesh strainer to remove any lumps. Set aside.

To make the piccata sauce, add the white wine and minced shallots to a large skillet over medium-high heat. Reduce until the liquid is almost completely evaporated (au sec).

Pour in the heavy cream and bring to a simmer.

Reduce the heat to low and whisk in the cold, cubed butter a few pieces at a time until a smooth emulsion forms.

Squeeze in the lemon juice through a strainer to catch any seeds.

Whisk in about 1/2 cup of the prepared béchamel sauce to thicken and stabilize the piccata sauce.

Stir in the drained capers.

Prepare the chicken. Season the pounded chicken breasts with salt and pepper.

Set up a dredging station. Dredge each chicken breast in flour, shake off the excess, then dip it into the beaten eggs, ensuring it's fully coated.

Cook the chicken on a hot, lightly oiled griddle or in a large skillet over medium-high heat until golden brown on both sides and cooked through.

Just before serving, stir the chopped fresh parsley into the warm piccata sauce.

To plate, place a bed of cooked linguine on each plate. Top with a piece of chicken, then ladle the creamy piccata sauce over both the chicken and the pasta. Serve with grilled asparagus on the side.