chicken piccata

So foodnetwork.com gets the credit for this one. Giada De Laurentiis has a show with really simple recipes. I love Chicken Piccata, but had never made it before. If I can do it, anyone can. The prep time was 45 minutes...not bad. Everyone said they liked it..Dan, Sadie and Dad better not be lyin!

Here's the recipe:

Ingredients

* 2 skinless and boneless chicken breasts, butterflied and then cut in half
* Sea salt and freshly ground black pepper
* All-purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.






That looks like a TON of capers, but it wasn't that many. The sauce was way lemony and good, I would use less capers next time and make more of the brown butter/lemon sauce for the pasta.