Monday, July 10, 2006

Chicken Piccata

From Giada De Laurentiis: Everyday Italian

4 skinless, boneless chicken breasts, halved crosswise
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
All-purpose flour, for dredging
4 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1/2 C reduced-sodium chicken broth
1/3 C fresh lemon juice
1/4 C drained capers, rinsed
2 Tbsp chopped fresh flat-leaf parsley

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the butter with 2 tablespoons of the oil over medium-high heat. Add the chicken and cook until just 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 medium-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 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve.

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