1. Sprinkle both sides of chicken with salt and pepper. Dredge lightly with flour to coat.
2. In large saute pan, melt 2 Tbsp. butter with olive oil over medium-high heat. Add chicken and cook just until brown, 3 minutes pre side. Transfer chicken to a plate.
3. Add broth, lemon juice and capers to the same pan. Bring broth to a boil over medium high heat, scraping fond. Return chicken to the pan and simmer 5 minutes.
4. Transfer chicken to plates or platter.
5. Remove pan from heat. Add remaining 2 Tbsp. butter to sauce, whisking to melt. Pour sauce over chicken and garnish with parsley.
Notes: I like this recipe because it avoids pounding the chicken, a step called for in many piccata recipes.
2. In large saute pan, melt 2 Tbsp. butter with olive oil over medium-high heat. Add chicken and cook just until brown, 3 minutes pre side. Transfer chicken to a plate.
3. Add broth, lemon juice and capers to the same pan. Bring broth to a boil over medium high heat, scraping fond. Return chicken to the pan and simmer 5 minutes.
4. Transfer chicken to plates or platter.
5. Remove pan from heat. Add remaining 2 Tbsp. butter to sauce, whisking to melt. Pour sauce over chicken and garnish with parsley.
Notes: I like this recipe because it avoids pounding the chicken, a step called for in many piccata recipes.
