Chicken Piccata by Giada De Laurentiis

Awesome lemon taste to really brighten this meal for spring-- I zested the lemon to top at end--as well as the fresh parsley and lemon slice.  I also did about a heavy teaspoon of cornstarch in a tablespoon of cold water and added to sauce at end to thicken. Oops and just realized I forgot the butter at the end which would have made it glossy -- don't you forget!

2 skinless and boneless chicken breasts, butterflied and then cut in half I USED TENDERLOINS

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter USED ONLY 2T but forgot 1 T at end

5 tablespoons extra-virgin olive oil USED ABOUT 2 T

1/3 cup fresh lemon juice , PLUS I ZESTED TO ADD JUST BEFORE SERVING

 
1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

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. AND LEMON ZEST