Chicken Piccata
Chrissie Weyenberg
ingredients
- 2 chicken breast, butterflied
- 3 Tbls. butter
- 2 Tbl. olive oil
- 1/3 C. lemon juice
- 1/2 C. chicken stock
- 1/4 C. capers
- salt, pepper to taste
- Flour
- Parsley
directions
- 1
Butterfly chicken and flatten to about 1/4 inch thick. Season both sides of chicken with salt and pepper. Dredge in flour, shake off excess.
- 2
Combine oil and 2 Tbl. butter over medium-high heat. Add chicken and cook for 3 minutes. Flip chicken and cook on other side for another 3 minutes. Remove chicken and set aside.
- 3
Add lemon juice, chicken stock, and capers. Bring to a boil. Return chicken and reduce heat. Cook for 5 minutes. Remove from heat; add final 1 Tbl. butter and chopped parsley.
Source: Chrissie Weyenberg
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