Chicken Piccata

3 boneless, skinless chicken breasts, butterflied and then cut in half
Sea Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1/2 cup fresh lemon juice
1/2 cup low sodium chocken broth
1/3 cup fresh parsley, chopped

Place a piece of cling wrap on your poultry cutting board and a piece of chicken on top.  Place another piece of cling wrap on top.  Using a mallet or rolling pin, pound meat down to about 1/4".  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 more tablespoons butter and add another 1 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.  Melt 1 more tablespoons butter and add another 1 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.

Into the pan add the lemon juice and broth. 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. Pour sauce over chicken and garnish with parsley. 

Recipe printed from http://TheSlowRoastedItalian.com/
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