This is my improvised chicken piccata. I was out of capers, but my children wouldn't eat them anyway so I was not going to make a special trip to the market. One component capers bring to this dish is a briny tang. I had some green olives in my refrigerator to lend a similar tang, which my children also would not eat, so I chose to make a substitution.
To the browned bits in the pan I added two cloves of minced garlic and a half cup of green olives. I sauteed them until fragrant, about three minutes. Next, I added a cup of heavy cream, stirred well with a wooden spoon to blend the cream with the juice and oils. I then added about a half cup of shredded parmesan cheese, again stirring to blend well.
Once the sauce was integrated I added the drained pasta and let it brown a bit. Next, I tucked the cooked chicken breasts under the pasta to thoroughly rewarm.
Plated, a sprinkling of parsley. This was amazingly delicious. I will be making this again.