Chicken Piccata

Certain dishes evoke memories, and chicken picatta is one of those for me. I have two sisters, 6 and 8 years older than me. They both moved to southern California after finishing college, and I’d fly down to visit when I could. My sister Stefanie always made chicken piccata when I stayed with her. It became a little tradition, and to this day it always makes me think of those trips to her beach town apartment. If you haven’t made this dish before or in a while, put it on your next meal plan, as it’s so flavorful you’d think it took all evening to prepare. Pairs well with many sides--I roasted some carrots, toasted a foccacia (yum), and served a side salad.

CHICKEN PICCATA

INGREDIENTS:
2 boneless/skinless chicken breasts, butterflied + cut in half
Salt & pepper
All-purpose flour
6 Tablespoons butter
5 Tablespoons extra-virgin olive oil
⅓ cup lemon juice + zest if you remember
¾ cup chicken stock (TJ’s now has organic--yay!)
¼ cup brined capers, rinsed
Fresh parsley, for garnishing

INSTRUCTIONS:
In an extra-large skillet (I use a 15-inch cast iron) over medium-high heat, melt about 4 tablespoons butter and 5 tablespoons olive oil. As soon as it starts to bubble, add the chicken breasts. Watch closely, and when chicken is browned, flip and cook on the other side (about 4-5 minutes each side, depending on the thickness of the breasts). Remove chicken from pan. To the pan, add lemon juice, stock, and capers, and bring to a boil, scraping up any bits. Return the chicken to the pan, and simmer for about 5 minutes. Remove the chicken again, and now add the remaining 2 tablespoons butter and whisk. To serve, pour sauce over chicken and garnish with parsley.