Chicken Piccata

Ingredients

2ea               Skinless, boneless chicken breasts

Sea salt and freshly ground black pepper

All Purpose flour for dredging

6T                 Unsalted butter

5T                 Extra virgin olive oil

1/3C              Fresh lemon juice

1/2C              Chicken stock

1/4C              Brined capers

1/3C              Fresh parsley chopped

Process

Butterfly the chicken and cut each breast in half

Place between two pieces of Saran Wrap and pound out to cutlet thickness

Season the chicken with salt and pepper

Dredge in flour

Shake off excess

In a large skillet over medium high heat melt 2T of butter with 3T of olive oil

When the butter and olive oil start to sizzle, add two pieces of chicken

Cook on one side for 3 minutes

When the chicken is browned, flip and cook for another 3 minutes

Remove and transfer to a plate

Melt two more tablespoons of butter and 2 more tablespoons of olive oil

When the butter and olive oil start to sizzle add the last 2 pieces of chicken

Brown both sides in the same manner as before

Remove the pan from the heat

Transfer the chicken to the plate

Into the pan add chicken stock, lemon juice, and capers

Return to the stove and bring to a boil scraping up brown bits to add fllavor

Check for seasoning

Return all of the chicken to the pan

Simmer for 5 minutes

Remove the chicken to a platter

Add the remaining 2T of butter to the sauce

Whisk vigorously

Pour the sauce over the chicken

Garnish with parsley