Chicken Piccata

Here is a recipe for a delicious chicken Piccata I recently made for the family. 

• 4 skinless and boneless chicken breasts, butterflied and then cut in half
• salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 6 tablespoons extra-virgin olive oil
• juice of two large lemons
• 1/2 cup chicken stock
• 1/4 cup capers, rinsed
• palm full of fresh parsley, chopped

Season chicken with salt and pepper.
Dredge, lightly cover, it in flour and shake off the excess
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

**Kitchen Trick** Mixing the olive oil in with the butter will keep the butter from browning and burning

When butter and oil start to sizzle, add pieces of chicken and cook for about three minutes. When chicken is browned, turn and cook other side until browned. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.  When butter and oil start to sizzle, repeat with the remaining pieces of chicken. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, chicken stock and capers. Return to stove and bring to a boils, scraping up brown bits from the pan for extra flavor. Check for seasoning, I always add a couple extra turns of fresh pepper and a sprinkle of salt. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining butter to sauce and whisk to eliminate clumps. Pour sauce over chicken and garnish with parsley.

This is a classic favorite