Chicken Picatta

Chicken Picatta
Giada deLaurentiis

Ingredients:

4 Skinless and Boneless Chicken Breasts (cut them in half to make 8 pieces of chicken)
Salt
Pepper
Flour (I put about 1/2 cup into a ziplock)
12 Tbsp. butter
10 Tbsp. olive oil
2/3 cup fresh squeezed lemon juice
2 cups chicken stock
1/2 cup brined capers, rinsed
2/3 cup parsley, chopped

Directions:

Season chicken with salt and pepper

Dredge chicken in flour and shake off excess.

Melt 4 Tablespoons of butter with 6 Tbsp of oil.

When oil and butter start to sizzle, add 4 pieces of chicken and cook chicken for 3 minutes on each side.  Transfer to a plate, melt the remaining butter and oil together until sizzling and cook the rest of the chicken.  When finished, transfer chicken to a plate.

Into the pan add the lemon juice, stock and rinsed capers.

Return to stove and bring to a boil scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Return all chicken to the pan and simmer for 5 minutes.

Remove chicken to a platter.

Add remaining 4 Tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Notes:  

I served with broccoli and dinner rolls and it was yum.

You can easily do most of the work ahead by assembling the flour in the ziplock and then the juice, stock and capers all together in another ziplock (or container) and the parsley in a separate container for quick prep.  Don't forget to defrost the rolls about 5 hours before dinner.