Chicken Piccata

By á-48843

Ingredients

• 2 skinless, boneless chicken breasts butterflied and cut in 1/2
• salt and fresh ground pepper
• flour for dredging
• 6 T butter
• 5 T olive oil
• 1/3 C lemon juice
• 1/2 C chicken stock
• 1/4 C capers, rinsed
• 1/3 C parsley, chopped

Preparation

Step 1

Season chicken w/flour, salt and pepper and shake excess.

In large skillet melt 2 T butter and 3 T olive oil. When sizzling add chicken and cook 3". Remove and transfer to plate. Melt 2 more T butter and olive oil. Repeat w/remaining chicken.

Add lemon juice, stock and capers into juices. Return to stove and boil, scraping up brown bits from pan. Check for seasoning. Return all chicken to pan and simmer for 5". Add remaining 2 T butter to sauce and whisk vigorously. Pour sauce over chicken and garnish w/parsley.