Chicken Piccata

I was couch-bound all day, not even able to get downstairs and work, so Dan took care of me when he got home. With some coaching from me, he made a brand new dish for us, using a recipe he found online from Giada De Laurentiis: Chicken Piccata.

Chicken Piccata
2 skinless, boneless chicken breasts, butterflied and then cut in half.
Sea salt
Fresh ground pepper
All purpose flour
6 Tbspn unsalted butter, divided in 2 Tbpsn pieces
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers
1/3 cup fresh parsley, chopped

Season chicken with salt & pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 Tbpsn butter and 3 Tbspn oil. When butter and oil start to sizzle, add half the chicken and cook for 3 minutes. When chicken is browned, flip and cook for another 3 minutes. Remove to a plate. Melt to more Tbspn butter and add another 2 Tbspn oil to the pan. When they begin to sizzle, add the remaining chicken and cook for 3 minutes, flip, and cook for 3 more. Remove the pan from the heat and transfer chicken to plate. Add the lemon juice, stock, and capers to the pan. Return to the stove and bring to a boil, scraping the fond (brown bits) from the pan into the sauce. Allow to simmer for 15 minutes. Add 2 more Tbspn butter and whisk into sauce vigorously. Pour sauce over chicken and garnish with parsley.

We served the chicken over angel hair pasta, and it was delicious.