Classic Chicken Piccata

• 2 Boneless, Skinless Chicken Breasts, Butterflied, Sliced Through In Half
• Kosher Salt And Ground Black Pepper
• 1 cup All-purpose Flour
• 4 Tablespoons Butter, Divided
• 2 Tablespoons Extra Virgin Olive Oil
• 13 cups Fresh Squeezed Lemon Juice
• 1 cup Chicken Stock
• 1/4 cups Brined Capers
• 1/2 cups Dry White Wine
• 13 cups Freshly Chopped Parsley

1. Season chicken breasts with salt and pepper.
2. Dredge chicken in flour.
3. Shake off excess flour and set aside.
4. In a large skillet over medium heat, melt 3 tablespoons of butter with olive oil.
5. When butter and oil start to sizzle, add chicken and cook for approximately 3 minutes.
6. Once chicken is browned, carefully flip and cook the other side for another 3 minutes.
7. Transfer the chicken to a plate.
8. Set aside.
9. Remove skillet from heat and add lemon juice, chicken stock, capers, and white wine.
10. Return to heat and bring to a boil.
11. Scrape up the brown bits from the pan for extra flavor.
12. Check for seasoning.
13. Return chicken to pan and simmer for about 5 minutes or until inside of the chicken reaches 165 degrees F. Transfer chicken to a platter.
14. Add remaining tablespoon of butter to sauce.
15. Add another splash of wine and/or stock if needed.
16. Whisk vigorously.
17. Drizzle the sauce over chicken and garnish with fresh chopped parsley.
18. Serve on its own or over pasta.
19. Note: I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it.
20. You can do this by adding some extra butter, stock, and wine after removing the chicken for the last time.

chicken breasts, kosher salt, allpurpose, butter, olive oil, fresh squeezed lemon juice, chicken, capers, white wine, freshly chopped

Taken from tastykitchen.com/recipes/main-courses/classic-chicken-piccata-2/ (may not work)