An Easy Chicken Piccata Family Favorite

You will need . . .

• 2 skinless and boneless chicken breasts, butterflied and pounded to flatten and tenderise.

• Sea salt and freshly ground black pepper; All-purpose flour, for dredging

• 8 tablespoons extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup chicken stock

• 1/4 cup brined capers, rinsed

• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour to coat each piece. In a large skillet over medium-high heat, pour 3 tablespoons of olive oil. Once the oil is hot, add 2 pieces of chicken and cook for 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned. Remove and transfer to a plate. Add 3 more tablespoons of olive oil. When the oil appears hot, add the other 2 pieces of chicken and lightly brown both sides in the same manner. Remove the pan from heat and add the chicken to the plate. Into the pan add the lemon juice, stock, and capers. Return to the stove and bring to a 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 the chicken to the platter. Add the remaining 2 tablespoons of olive oil to the sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.