Chicken Piccata Recipe

Chicken Piccata

4 skinless, boneless chicken breasts cut in half and then pounded very thin

(you ll end up with a total of at least 8 pieces)

½ tsp of salt

½ tsp of pepper

all-purpose flour for dredging about ½ to 1 cup

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

½ cup reduced sodium/organic chicken stock

1/4-cup fresh lemon juice

¼ cup drained capers

2 tablespoons chopped flat leaf parsley

½ cup dry white wine

Cut chicken breasts in half and then place in zip lock bag and pound then out until the pieces are thin like paper.

In a pie dish put flour and salt and pepper. Dredge each piece of thin chicken breast in the flour mixture and set aside.

In a sauté pan, place butter and oil. Then take turns and sauté each piece of chicken breast. Only takes about 3 minutes per side. When browned, turn over and cook other side. Continue until all of your chicken has been cooked through. Set chicken aside.

In the same sauté pan add broth, lemon juice, capers and white wine. Bring to a boil and scrape little brown bits from bottom of pan to incorporate into the yummy sauce. Reduce sauce by at least a third and then add a couple of tabs of butter. Bring to a boil again but watch carefully. As soon as it begins to boil turn down the heat and allow to cook for about 5 to 6 minutes, keep stirring.

Plate the chicken and pour the sauce over the top. Serve with Angel Hair pasta and grated Parmesan Cheese. Sprinkle with the freshly chopped flat leaf parsley as well.

If you like a little extra sauce…which I do…double the amount of chicken stock, lemon juice, capers and white wine that you use to make the sauce. *Recipe Courtesy of Giada De Laurentiis & Mario Batali