Chicken Piccata

A simple chicken recipe, especially during the work week.  It's fast, easy, and packed with flavor.  I adapted this recipe from the wonderful Giada De Laurentiis, however, instead of using stock, I opted for wine.  I love me some wine.

Serves: 2-4
Ingredients:

• 2 chicken breasts, butterflied
• flour for dredging
• 4 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp capers, rinsed
• 2 lemons, juiced
• 1 cup dry white wine
• salt & pepper

Salt and pepper the chicken on both sides, and dredge in flour.  Heat 2 tbsp olive oil in large skillet with 2 tbsp butter.  Once the pan is hot, add 2 of the chicken breasts and cook for 3 minutes on both sides.  Remove chicken to plate, add 2 tbsp olive oil and 2 tbsp butter into skillet and let it heat up.  Add the last two chicken breast and cook for 3 minutes on both sides, remove to plate.  Turn heat to medium, add the lemon juice, wine, and capers.  Add the chicken back into the skillet and simmer for about 5 minutes or until cooked through.  Add butter to the sauce if it needs to be thickened.  Plate the chicken, and add fresh parsley and lemon slices for garnish.

Happy Cooking!

Piccata Chicken