Food Network: Chicken Piccata

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Chicken Piccata
Recipe courtesy Giada De Laurentiis

Ingredients
2 skinless and boneless chicken breasts, butterflied
and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Instructions
Season chicken 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 with 3
tablespoons olive oil. When butter and oil start to sizzle, add 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. 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 in same manner. Remove pan from
heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to
boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

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. Pour
sauce over chicken and garnish with parsley.