Chicken Piccata

I made this last night for my husband, my mom and my father in law and everyone loved it. I used Giada's recipe, with a few adjustments.

Ingredients:

4 skinless and boneless chicken breasts, butterflied, then cut in half
Salt and pepper, for flavoring

Flour, for dredging
6 tablespoons butter
5 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers (more if you love capers like I do!)
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 1/2 of the chicken and cook for ~3 minutes. When chicken is browned, flip and cook other side for ~3 minutes. 

Remove and transfer cooked chicken to plate. 

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 1/2 of chicken and brown both sides, ~3 minutes each side.

Remove and transfer cooked chicken to plate.
Add the lemon juice, stock and capers to pan. Bring to a boil, scraping up brown bits from the pan for extra flavor. 

Return all the chicken to the pan and simmer for ~3 minutes on each side.

Remove chicken to plate.

Add remaining 2 tablespoons butter to sauce and whisk vigorously. 

Pour sauce over chicken and garnish with parsley and fresh Parmesan.

I served the picatta over rice pilaf with broccoli. 

Easy and delicious!

On a side note, this recipe would be  easy to make a little healthier - don't dredge the chicken in flour, and cut out about half of the butter and oil.