Chicken Piccata

Giada starts by showing how to butterfly a chicken breast. She seasons the divided chicken breasts with salt and fresh ground black pepper before dredging them in all-purpose flour until lightly coated. Giada adds extra virgin olive oil and a couple tablespoons of butter to a pan set over medium-high heat. When the butter is melted the pan is ready for the chicken to be added. The thinly sliced breasts will cook in about four to five minutes. For the piccata sauce, Giada mixes a cup of low-sodium chicken stock with the juice of a whole lemon and rinsed-off capers. She pulls the chicken breasts out of the pan, then adds the sauce mixture to the pan and scrapes up all the bits, which is called deglazing. She adds the chicken to the sauce, where the flour from the coating will help thicken it. Giada again removes the chicken from the pan and adds two more tablespoons of butter to the pan. Finally, she pours the sauce over the chicken.

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