Chicken Piccata
Ingredients
2 boneless, skinless chicken breasts, butterflied
and halved (or pounded flat)
Salt and ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup white wine
1/4 cup fresh parsley, chopped
Fresh lemon, sliced for garnish.
Preparation Directions
1. Season chicken with salt and pepper. Dredge chicken in flour.
2. In a 12" skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Add 2 pieces of chicken when butter/oil mixture starts to sizzle. Cook until browned, about 3 minutes on each side. Remove chicken. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides. Remove chicken.
3. Into the pan, add lemon juice, chicken stock and capers. Simmer, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
4. Add remaining 2 tablespoons butter and wine to sauce and whisk
vigorously. Pour sauce over chicken and garnish with parsley and lemon slices.
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