Chicken Piccata

By dyannucci

Recipe courtesy Giada De Laurentiis modified by DAY

Can add black olives chopped along with lemon juice and capers

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half. remove cutlet if present andfat
• Sea salt and freshly ground black pepper
• All-purpose un bleached flour, for dredging
• 6 tablespoons unsalted butter
• (optional or just don't use as much but be suree to use to finish sauce)
• 5 tablespoons extra-virgin olive oil or grapeseed oil
• 1/3 cup fresh lemon juice or 2 lemons
• 3/4 cup chicken stock
• 1 small minced shallot about 2 TBSP or 1 small garlic clove minced or pressed
• 2 tbs or 1/4 cup ( 4 TBSP brined capers,rinsed if you like capers
• 1/3 cup fresh parsley, chopped

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

oven at 200 degrees or wrmong oven
Halve 1 lemon pole to pole
Trim ends from one half and cut it crosswise into slices 1/8/ to 1/4 inch thick; set aside
Juice the remaining half and one whole lemon too obtain 1/4 to 1/3 cup of juice; reserve

Season chicken genrously with salt and pepper.

Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter (optional) with 2 to 3 tablespoons olive or grapeseed oil.

When butter and oil start to sizzle, add 1 or 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate in warming drawer or oven.

Melt 2 more tablespoons butter
(optional) 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 in same manner. Remove pan from heat and add chicken to the plate in warming drawer or oven.

Add shallot or garlic clove to empty skillet and return to medium heat. Sautee shallots 30 seconds or garlic 10 seconds.
Into the pan add the lemon slices, stock.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Simmer until liquid reduces to about 1/3 cup about 4 minutes.
Add lemon juice and capers until liqid reduces about another minute.

Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously.Stir in parsley.

Check sauce for seasoning

Pour sauce over chicken and garnish with parsley.