Traditional & Simple Chicken Piccata Recipe

Ingredients

2 boneless chicken breast butterflied & then cut again thinner… You could use cutlets
Salt & pepper, to your taste
Flour
6 tbsp of unsealed butter
5 tbsp olive oil
1/2 cup chicken broth or stock
1/4 cup capers, rinsed thoroughly
Freshly squeezed large lemon, you need all of the juice from the lemon. Close to 1/3 cup
Small amount of chopped parsley, for garnish

Clean chicken after cutting (see above for cut), then season it with salt and pepper
Place chicken into flour and fully cover chicken, shaking off excess
In large skillet over medium heat, melt 2 tbsp of butter with 3 tbsp of the oil.
As soon as butter starts to sizzle, place half of your chicken in skillet for 3-4 minutes. When chicken is browned, turn and cook for another 3 minutes. Transfer to plate.
Now melt 2 tbsp of butter with 2 tbsp of oil, leaving the original also.
As soon as butter is ready, add remaining chicken in to cook both sides again, as you did before. Transfer to plate.
Remove pan from heat and add your stock/broth, capers, and lemon juice.
Return pan to heat and bring to boil, scraping bits from your skillet for yummy flavors.
Return chicken to skillet and simmer for 5 minutes
Remove chicken, and add 2 tbsp of butter to your sauce and whisk.
Pour sauce over chicken, garnish with parsley.

Enjoy your Traditional Italian Chicken Piccata!