Chicken Piccata

What an easy weeknight dinner! I have been craving this for a while, and even went so far as to buy the capers a few weeks ago when I saw them at Trader Joe's. It is almost all basic ingredients, so I'm not sure why it took me so long to actually make it! This is a Giada recipe, from Everyday Italian. I served it over orzo, and there was plenty of sauce from the chicken that was great over the pasta, too. I made sauteed spinach on the side (olive oil, garlic, a few red pepper flakes, then saute the spinach in it for just a couple minutes.). This all came together so quickly, so it is great for a busy weeknight.



Chicken Piccata
from Every Day Italian, by Giada DeLaurentiis

2 large 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 (we managed to chop this, then forgot to use it)

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 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.