Chicken Picatta

This is one meal that I have been making for many years, and it's a family favorite.  It's simple, perfect for a quick weeknight meal, and has flavors that are sure to please everyone.  Nothing fancy here, but it's delicious!

Chicken Picatta
Recipe by Giada de Laurentis, Everyday Italian, pg. 153

4 skinless, boneless chicken breasts, halved crosswise (I pound mine flat for quicker cooking)
1/2 tsp. sea salt
1/2 tsp. freshly ground 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 months)
1/4 C drained capers, rinsed
2 T chopped fresh flat-leaf parsley

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 oil over medium-high heat.  Add the chicken and cook just until brown, about 3 minutes 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.  Whisk the remaining 2 T of butter in to the sauce.  Pour the sauce over the chicken, garnish with the parsley, and serve.

Click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina