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Name: Chicken Piccata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 ea Boneless chicken breasts butterflied and then cut in half; Sea salt; Fresh ground pepper; All purpose flour for dredging; 6 tablespoon Unsalted butter; 5 tablespoon 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

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INGREDIENTS

2 ea Boneless chicken breasts ; butterflied and then cut in half
Sea salt
Fresh ground pepper
All purpose flour ; for dredging
6 tablespoon Unsalted butter
5 tablespoon 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

INSTRUCTIONS

Season chicken w/salt and pepper. Dredge chicken in flour and shake off excess.

In large skillet over med high heat, melt 2T butter w/3T olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 min. jWhen chicken is browned, flip and cook other side for 3 min. Remove and transfer to plate. Melt 2 mor T. butter and add another 2 T. oil. When butter and oil start to sizzle, ad the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to plate.

Into the pan add the juice, stock and capers. return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Reurn all chicken to pan and simmer for 5 min. Remove chicken to platter. Add remaining 2T butter to sauce and whisk vigorously. Pour sauce over chicken and garnish w/parsley.

NOTES

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Chicken Piccata

2 ea Boneless chicken breasts butterflied and then cut in half
 Sea salt
 Fresh ground pepper
 All purpose flour for dredging
6 tablespoon Unsalted butter
5 tablespoon 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

Season chicken w/salt and pepper.  Dredge chicken in flour and shake off excess.

In large skillet over med high heat, melt 2T butter w/3T olive oil.  When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 min.  jWhen chicken is browned, flip and cook other side for 3 min.  Remove and transfer to plate.  Melt 2 mor T. butter and add another 2 T. oil.  When butter and oil start to sizzle, ad the other 2 pieces of chicken and brown both sides in same manner.  Remove pan from heat and add chicken to plate.

Into the pan add the juice, stock and capers.  return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Reurn all chicken to pan and simmer for 5 min.  Remove chicken to platter.  Add remaining 2T butter to sauce and whisk vigorously.  Pour sauce over chicken and garnish w/parsley.

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 4 Servings

Calories: 371
Calories from Fat: 216 (58%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 1.6g
Cholesterol 123.5mg		38 %
Sodium 872.2mg		30 %
Potassium 574.4mg		15 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.7g
Protein 34.3g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 371

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