Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Salt and freshly ground black pepper, to season chicken

All-purpose flour, for dredging

2 tablespoons butter or margarine

2 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

2 tablespoons capers

To butterfly chicken, hold the knife parallel to the counter and carefully slice through the middle of the chicken pulling the top back as you slice until it lays flat. Cut the two pieces apart.

Lay a large piece of plastic wrap on the counter or your cutting board, placing one chicken piece on top. Lay another piece of plastic wrap on top. With a large heavy skillet or meat mallet, pound the chicken until approximately 1/2 inch thick and more uniform in thickness. Repeat with other three pieces.

Season chicken with salt and pepper. Lightly dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon 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 and cover with foil. Melt 1 more tablespoon butter and add another tablespoon 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 and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Reduce heat to a simmer, check for seasoning and allow to simmer for five to seven minutes. Add capers return all the chicken to the pan and simmer for two minutes. Remove chicken to platter. Pour sauce over chicken.

Enjoy!

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