Chicken Piccata
 
 
Ingredients
  • 2 boneless, skinless chicken breasts, butterflied and then cut in half
  • Kosher salt and freshly ground black pepper
  • 1 cup flour
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock
  • ¼ cup capers, rinsed
  • ⅓ cup fresh parsley, chopped
Instructions
  1. Heat 2 tablespoons of butter with 3 tablespoons olive oil in a large skillet over medium-high heat.
  2. Season both sides of the chicken with salt and pepper. Put the flour into a shallow bowl, and dredge the chicken in the flour, shaking off excess.
  3. Once the butter starts to bubble, add in 2 chicken breast pieces and cook on one side for 3-5 minutes until they start to brown. Flip and repeat on the other side. Once the chicken is browned and cooked through, set aside on a plate. Add 2 more tablespoons of butter and 2 more tablespoons of olive oil and repeat the process with the other 2 chicken breast pieces.
  4. Into the skillet, add in lemon juice, chicken stock and capers. Bring to a boil. Be sure to scrape all the little brown bits off the bottom of the pan. Once boiling, add all the chicken breast pieces back into the skillet, turn down heat and simmer for 5 minutes. Transfer chicken to a platter.
  5. Turn off heat and add 2 tablespoons of butter to the skillet. Whisk in vigorously.
  6. Pour sauce over the chicken and sprinkle fresh parsley over the top.
Notes
Recipe slightly adapted from Giada De Laurentiis and Food Network
Recipe by Sarah 'n Spice at https://sarahnspice.com/chicken-piccata/