My Famous Yummy Chicken Piccata

I love to cook...well I think I love to eat more, but I really do enjoy cooking every night. Here is my famous Chicken Piccata recipe that the hubby and I love! We literally eat this at least once a week. I have adopted the recipe from Giada DeLaurentiis who is one of my favorite chefs. Here is the recipe:

Photo courtesy of Food Network



Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea 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 simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


Ok so there is her recipe. What I do to make it a complete meal is put the chicken over a bed of whole wheat linguine (Barilla preferably) then pour the sauce over the chicken and pasta. This is such a quick and easy yummy weeknight meal that I highly recommend.