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Name: Chicken Piccata
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Chicken breasts boneless and skinless 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 Chicken Stock; 1/4 cup Brined capers Rinsed; 1/3 cup Fresh parsley chopped

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INGREDIENTS

2 Chicken breasts boneless and skinless ; 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 Chicken Stock
1/4 cup Brined capers ; Rinsed
1/3 cup Fresh parsley ; chopped

Servings

INSTRUCTIONS

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

In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add two pieces of chicken and cook for three minutes. When chicken is browned, flip and cook other side for three minutes. Remove and transfer to plate. Melt two more tablespoons of butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, as the other two pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to the stove and bring to boil, scraping up browned bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for five minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisked vigorously. Pour sauce over chicken and garnish with parsley.

NOTES

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Chicken Piccata

2 Chicken breasts boneless and skinless 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 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.

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Nutrition

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Serving Size: 1 Serving (565g)
Recipe Makes: 4 Servings

Calories: 765
Calories from Fat: 287 (38%)

Amt Per Serving		% DV

	Total Fat 31.9g	42 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 2.9g
Cholesterol 320.8mg		99 %
Sodium 668.7mg		23 %
Potassium 1338.4mg		35 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2g
Protein 110.8g		158 %
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: 765

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