chicken piccata 

Ingredients:

4 small skinless and boneless chicken breast halves (if large have your butcher halve two crosswise to make 4 cutlets)

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

5 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

1/2 cup chicken stock or broth

2 tablespoons brined capers, rinsed

3 tablespoons chopped fresh Italian parsley

Directions:

Pound each breast to a half inch (your butcher can help you with this). Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Set on a clean plate or tray.

In a large skillet over medium-high heat, melt 3 tablespoons of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 2 minutes. When chicken is browned, flip and cook other side for 2 minutes (do not worry if it is not cooked all the way through you will be returning it to the pan later). Remove and transfer to plate. Repeat with the other 2 breasts. Transfer the second batch to the plate or platter and tent with foil.

Add the lemon juice, stock and capers to the pan. Bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan along with any juices and simmer for 5 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter and the chopped parsley to the sauce and whisk vigorously. Pour sauce over chicken and serve immediately.

Serves 4