2 skinless boneless chicken breasts, butterflied cut in half
sea sald and black pepper
all purpose flour - for dredging
6 T unsalted butter
5 T olive oil
1/3 c fresh lemon juice
1/2 c chicken stock
1/4 c brined capers; rinsed
1/3 cup fresh parsley, chopped
Instructions
Season chicken with salt and pepper. Dredge chicken in flour and skake off excess. In a large skillet over med-high heat, melt 2 T of butter with 3 T olive oil. When butter and oilstart to sixxle add 2 pices of chicken and cook for 3 minutes. When chicken is browned, flip an dcook other side for 3 minuts. Remove and tansfer to plate. melt 2 more tablespons butter and add another 2 tablesppons olive oil. When butter nad oil start to sizzle add the other 2 pieces of chidckne and repeat as above. revoe panfrom heat and add chiden to the place
Into the pan add the emon juice, stock and capers. return to stove and bring to boil, scraping up vrown bits fromt eh pan for esxtra flavor. Dcheck for seasoning. Return all the chicen to the pan and simmer for 4 min. remove chicen to platter add remaining 3 T butter to sauce and whick vigorously. Our sauce over dhicken and garnish with parsley.
Originally Submitted
1/14/2010
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