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Title: Giada De Laurentiis' Chicken Piccata
Categories: Poultry, Citrus, Vegetables, Herbs
Yield: 4 servings

2 Boned, skinned chicken
- breasts; butterflied, cut
- in half
Salt & fresh ground black
- pepper
A-P flour; for dredging
6 tb Unsalted butter
5 tb Extra-virgin olive oil
1/3 c Fresh lemon juice
1/2 c Chicken stock
1/4 c Brined capers; rinsed
1/3 c Fresh parsley; chopped

Season both sides of the chicken breasts generously with
salt and pepper. Then, dredge the chicken lightly in
flour and shake off any excess. Set aside.

Heat a skillet over medium-high heat. When hot, add 3
tablespoons of olive oil and 2 tablespoons of butter.
Once the butter has melted and the oil starts to sizzle,
add 2 pieces of chicken to the skillet. Cook for 3
minutes per side, then remove and transfer to a plate
once deeply golden on both sides.

Add an additional 2 tablespoons of butter to the skillet
with 2 tablespoons of olive oil. Once hot and melted,
cook the remaining 2 pieces of chicken in the same way.
Remove promptly to the plate with the other browned
chicken.

Add the lemon juice, chicken stock and capers to the
skillet and bring the mixture to a boil, scraping up any
cooked-on bits (the fond) from the bottom of the pan.
Taste the sauce and season with additional salt and
pepper, if desired, then return the chicken (with its
juices) to the pan.

Reduce the heat and simmer for 5 minutes, spooning the
sauce over the chicken as it finishes cooking. Remove
chicken to a serving platter. Then finish by melting the
final 2 tablespoons of butter into the sauce and whisk
vigorously until the sauce looks glossy and velvety.

Pour the finished sauce over the chicken and garnish
with fresh parsley.

Giada De Laurentiis, TV Land, USA

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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