CHICKEN PICCATA 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
  

PROCEDURES 

• We have to 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 some 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.
• Now serve after garnishing.