Isaac Chen’s Chicken Piccata Recipe

Ingredients

• 2 chicken breasts butterflied
• 6 tbsp butter
• 5 tbsp olive oil
• 1/3 cup lemon juice
• 1/2 cup chicken stock
• 1/4 cup capers
• 1/3 cup chopped parsley
• some flour for dredging
• salt and pepper

Directions:

1. Season chicken with salt and pepper and lightly dredge in flour.
2. Add 2 tbsp butter and 3 tbsp olive oil to pan over medium high heat. Add one piece of chicken, cook for 3 minutes until browned. Flip and cook 2 more minutes and remove. Repeat for next pieces of chicken.
3. Add lemon juice, chicken stock, and capers to pan immediately after chicken is removed. Return chicken to pan and simmer 5 minutes. Add any remaining butter for sauce.
4. Serve garnished with parsley.