Chicken Piccata

This is one of my favorites!  There is something about butterflying a piece of chicken that makes it so tender.  The combination of olive oil and butter makes such a rich sauce. 

I generally serve this over spaghetti noodles but have had it over mashed potatoes both taste wonderful.. The noodles give it a nice Italian feel and the mashed potatoes gives it that great comfort food feel.

When you are buying capers just know you can find the bottle over by the olive section.  Also you can buy a bottle for under $2 but for some reason there are a few brands that are very proud of their capers and charge $4 and up!  I have gotten them at Wal Mart, Kroger and I believe Tom Thumb for under $2... you might just have to search.

2 skinless and boneless chicken breasts, butterfly and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 Tbl fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed  (I actually like some of the juice so I don't rinse)
1/3 cup fresh parsley, chopped

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

In a large 10 or 12-inch 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 4 to 5 minutes.

When chicken is browned, flip and cook other side for 4 to 5 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.

Reduce heat to medium low and 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.

Serve over spaghetti noodles or mash potatoes