Chicken Piccata

Chicken Piccata

2 small skinless and boneless chicken breasthalves

salt and pepper

flour, for dredging

3 tablespoons butter, divided
2 tablespoons olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
2 tablespoons capers, rinsed and drained
1/4 cup fresh Italian parsley, minced

Spit each chicken breast horizontally, then pound to 1/4". Season with salt and pepper, dredge in flour then shake off excess.
In a large skiller over medium-high heat, melt half of the butter with the olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes.. When chicken is browned, flip and cook the other side for 3 more minutes. Remove chicken from pan and transfer to a plate.
Into the pan, add the lemon juice, stock and capers. Return to heat and bring to a boil, scraping up browned bits from the pan. Check for seasoning. Return chicken to the pan, and simmer for 5 minutes. Remove chicken to a platter, add the remaining butter to sauce and whisk well. Pour sauce over chicken and garnish with minced parsley.

Serves 2