Giada De Laurentiis - Chicken Piccata
2 boneless skinless chicken breasts, butterflied & cut in half
Freshly ground black pepper
All-purpose flour (for dredging)
6 Tbsp unsalted butter
5 Tbsp extra-virgin olive oil
1/3 c. fresh lemon juice
1/2 c. chicken stock
1/4 c. brined capers, rinsed
1/3 c. fresh parsley, chopped
Season chicken with salt & pepper. Dredge in flour and shake off excess.
In a large skillet over med-high heat, melt 2 Tbsp butter with 3 Tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When browned, flip and cook for another 3 minutes. Remove and transfer to plate. Repeat instructions for other 2 pieces of chicken.
Into the pan add lemon juice, stock, and capers. Return to stove & bring to a boil, scraping bottom of pan for extra flavor. Check for seasoning and adjust to taste. Return all chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 Tbsp butter to sauce and whish vigorously. Pour sauce over chicken and garnish with parsley.