Chicken Picatta
Recipe by Giada de Laurentis, Everyday Italian, pg. 153
4 skinless, boneless chicken breasts, halved crosswise (I pound mine flat for quicker cooking)
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
All purpose flour, for dredging
4 T unsalted butter
2 T extra-virgin olive oil
1/2 C reduced-sodium chicken broth
1/3 C fresh lemon juice (from about 2 months)
1/4 C drained capers, rinsed
2 T chopped fresh flat-leaf parsley
Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 T of the butter with the 2 T of oil over medium-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 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 T of butter in to the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.