Chicken Piccata

This dish is amazing! This recipe is what made me fall in love with capers. You probably don't have to use them, but they are totally worth adding to your pantry.

- 4 skinless, boneless chicken breasts, halved crosswise
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- all purpose flour, for dredging
- 4 tbsp unsalted butter
- 2 tbsp evoo
- 1/2 cup chicken broth
- 1/3 cup lemon juice
- 1/2 cup drained capers, rinsed
- 2 tbsp chopped fresh flat-leaf parsley

Sprinkle the chicken with salt and pepper. Dresdge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over med-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over med-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2tbsp of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

from Giada de Laurentiis everyday italian