Chicken Piccata

Source

Ingredients

Display units in Metric

4		chicken breasts boneless, skinless
¹⁄₂	teaspoon	salt
¹⁄₂	teaspoon	pepper
		flour for dredging
4	tablespoon	unsalted butter
2	tablespoon	olive oil
¹⁄₂	cup	chicken stock
¹⁄₃	cup	lemon juice
¹⁄₄	cup	capers
2	tablespoon	fresh parsley chopped

(Cut each chicken breast in half, making 8 pieces.) Sprinkle both sides of chicken with salt and pepper. Dredge lightly in flour to coat.

In large saute pan, melt 2 T of butter with the olive oil over medium high heat. Add chicken and cook just until browned, 3 minutes per side. Transfer chicken to plate.

Add broth, lemon juice and capers to same pan. Bring broth to a boil over medium high heat, scraping to get all the good crusty bits. return chicken to the pan and simmer 5 minutes.

Transfer chicken to plates or platter. Remove pan from heat. Add remaining 2 T butter to sauce, whisking to melt. Pour sauce over chicken and garnish with parsley.

(Cut each chicken breast in half, making 8 pieces.) Sprinkle both sides of chicken with salt and pepper. Dredge lightly in flour to coat.
In large saute pan, melt 2 T of butter with the olive oil over medium high heat. Add chicken and cook just until browned, 3 minutes per side. Transfer chicken to plate.
Add broth, lemon juice and capers to same pan. Bring broth to a boil over medium high heat, scraping to get all the good crusty bits. return chicken to the pan and simmer 5 minutes.
Transfer chicken to plates or platter. Remove pan from heat. Add remaining 2 T butter to sauce, whisking to melt. Pour sauce over chicken and garnish with parsley.

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