Food Network: Chicken Piccata

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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.