Chicken Piccata

During the cold months, there is something very comforting about warm, savory foods. Sliced, dredged in flour, and simmered in robust chicken stock with lemon juice, this dish is both elegant and delicious. Top with rich, salty capers, and serve with mashed potatoes, rice, roasted vegetables, or pasta for a delightful meal. This chicken piccata is sure to delight both your taste buds and your stomach! 

Ingredients:

• 4 chicken breasts

• butter

• extra virgin olive oil

• 1-2 cups flour

• 2/3 cup fresh lemon juice

• 1 1/4 cup chicken stock

• 1/2 cup capers

• parsley

• salt, pepper, garlic powder

Instructions:

1. Take the 4 chicken breasts and cut them in half.

2. Sprinkle both sides of each chicken slice with salt, pepper, garlic powder (to taste).

3. Place 4 tablespoons of butter and 4 tablespoons of olive oil into a pan. Heat on medium-high heat.

4.  Slightly dredge each peace in the flour. Shake off excess flour and place into the pan.

5. Cook for 3-4 minutes. Flip and cook 2-3 minutes. Take out of the pan and place on the plate. Remove the pan from heat.

6. Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder for taste.

7. Now, add the remaining 4 Tablespoons of butter to the pan.

8. Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley if desired.

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