BEST CHICKEN PICCATA RECIPE EVER

A chicken dish that is sautéed in butter and olive oil then served in a sauce with capers, lemon juice, butter, olive oil, and chicken stock.

INGREDIENTS

• 4 large chicken breasts- butterflied and cut (or you can use 8 chicken cutlets)
• 11 Tablespoons salted butter, divided
• 7 tablespoons Extra Virgin Olive Oil, divided
• 2/3 Cup Fresh Lemon Juice (about the juice of two large lemons)
• 1¼ Cup Chicken Stock
• ½ Cup Capers (roughly one 3.5oz jar)
• 2/3 Cup Fresh Parsley- chopped (optional)
• Flour (roughly 1-2 cups as needed for dredging chicken)
• Salt, Pepper, Garlic Powder (to taste)

INSTRUCTIONS

1. Place flour onto large dinner plate. Set aside.
2. Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step.)
3. Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).
4. Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. Heat on medium-high heat.
5. While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.
6. Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. *
7. Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.
8. When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. Remove pan from heat.
9. Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder- to taste.
10. Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP.
11. Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley (if using). Serve.

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