Very Easy Chicken Piccata

Not only is chicken piccata very flavorful but it is also quite easy to make and really, really fast. So if you're in a pinch for time, definitely give this recipe a try. I particularly love the briney, salty flavor of the capers, so don't skimp on them. I like to serve my chicken piccata with a side of noodles and crispy, steamed broccoli. I'm getting hungry just writing this!

INGREDIENTS (serves 4)

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• coarse salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

DIRECTIONS

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and slices of lemon, if using, and simmer for 5 minutes. Remove chicken and sliced lemons to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.