Chicken Piccata

[Mommom]

Chicken Piccata

2 boneless, skinless chicken breast halves
Sea salt and freshly ground black pepper
½ cup all purpose flour
6 tablespoons unsalted butter
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
2 – 3 tablespoons brined capers
6 – 8 thin lemon slices
1/3 cup fresh parsley chopped

Cut chicken pieces in half.  Place in plastic ziplop bag and pound till ¼ inch thick.  Season with salt and pepper and dredge in flour.

In a large skillet over medium high heat, melt the butter and oil.  When mixture starts to sizzle, add the chicken and cook 3 minutes on each side.  Remove chicken to a plate and keep warm.

Into the pan add the lemon juice, stock and capers.  Return to stove and bring to boil, scraping up brown bits from the pan.  Check for seasoning.  Return the chicken to the pan and add the lemon slices to the pan.  Simmer for 5 minutes.  Remove chicken to serving platter.  Pour sauce over the chicken and garnish with the parsley and the cooked lemon slices.

Serve with rice or pasta.
4 servings