Chicken Piccata

Ingredients

• 3/4 pound boneless, skinless chicken breasts, sliced in half and butterflied
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons capers in brine, drained
• 1/4 cup flat leaf parsley, chopped

Instructions

1. 1

   Place flour on a plate or shallow bowl and season with salt and pepper.

2. 2

   Break the egg in a shallow bowl and whisk.

3. 3

   Dip each chicken breast in egg and flour. Set aside on a plate.

4. 4

   In a pan over medium high heat, add 1 tablespoon butter and 2 tablespoons olive oil.Add chicken breasts and cook on each side for 3 minutes, or until golden brown. Transfer chicken to a plate and set aside.

5. 5

   Add remaining butter and oil to the pan and when it sizzles, add lemon juice, wine and chicken stock. Scrape off the bits from the pan (it’s the best part – so tasty!) and add capers. Cook for 3-5 minutes, until sauce thickens a bit.

6. 6

   Turn the heat off and pour the sauce over the chicken. Top with fresh parsley. Serve.