CHICKEN PICCATA FROM GIADA

CHICKEN PICCATA FROM GIADA image

Categories Chicken

Yield 4

Number Of Ingredients 10

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4 skinless, boneless chicken breasts, halved crosswise
1/2 t sea salt
1/2 t freshly ground black pepper
All purpose flour for dredging
4 T unsalted butter
2 T extra-virgin olive oil
1/2 C reduced-sodium chicken broth
1/3 C fresh lemon juice (from about 2 lemons)
1/4 C drained capers, rinsed
2 T chopped fresh flat-leaf parsley

Steps:

Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 T of the butter with the 2 T of the oil over medium-high heat. Add the chicken and cook until just brown, about 3 min. per side. Using tongs, transfer the chicken to a plate. Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whish the remaining 2 T of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.