The Best Chicken Piccata

• 4 boneless and skinless chicken breast
• all-purpose flour, for dredging
• 2 tablespoons of chicken seasoning
• 2 tablespoons butter
• 5 tablespoons quality olive oil
• juice of one lemon
• 1 cup chicken stock
• 1/4 cup capers
• 1/3 cup parsley, chopped
• Sea salt and fresh ground pepper

1. Between two sheets of saran wrap, pound chicken breast to 1/2 inch thickness. Dredge chicken in seasoned flour and shake off excess.
2. In a large skillet over medium high heat, saute chicken breast in three tablespoons of olive oil in two batches until brown. Add oil if needed. About 4 minutes per side. Remove chicken to plate. Add 2 tablespoons butter to pan. Pour stock, fresh lemon juice and capers into pan and stir. Place the chicken back in pan and simmer 5 minutes. Remove to plate. salt and pepper to taste. Whisk the sauce to combine oil and pour over chicken. Dust with chopped parsley.

chicken breast, flour, chicken seasoning, butter, olive oil, lemon, chicken stock, capers, parsley, salt

Taken from www.epicurious.com/recipes/member/views/the-best-chicken-piccata-50064031 (may not work)