Giada's Chicken Piccata

Two consecutive days of Giada! And both were winners...


Ingredients:

• 4 skinless, boneless chicken breasts, halved crosswise
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• all-purpose flour, for dredging
• 4 tablespoons unsalted butter
• 2 tablespoons EVOO
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice (approx 2 lemons)
• 1/4 cup drained capers, rinsed
• 2 tablespoons chopped fresh flat-leaf parsley (Uhh... yeah... I totally forgot about this.)

1. Season the chicken with the salt/pepper. Dredge the chicken in the flour to coat lightly.
2. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side (I did mine a bit longer because, as per usual, I forgot to pound it!). Using tongs, transfer the chicken to a plate.
3. Add the broth, lemon juice, and capers to the same pan and bring to a boil, scraping up the bits from the bottom of the pan.
4. Return the chicken and simmer until cooked through, about 5 minutes.
5. Transfer the chicken to a platter, and whisk the 2 remaining tbsp's of butter into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve.

I thought this was delish! I made mashed potatoes to go along with it, and next time I will double (or maybe even triple...) the ingredients so I'd have a nice sauce to cover both.