This recipe is taken almost straight from FoodNetwork.com. It’s Giada De Laurentis’ recipe from the show Everyday Italian. The main difference is that I leave out the capers because I think they taste like perfume. I also have never included the chopped parsley, because I never have it on hand.
- 2 skinless and boneless chicken breasts, butterflied (or smashed flat) and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 cup chicken stock or broth (I use the low sodium chicken broth from Trader Joe’s)
- 1/3 cup fresh parsley, chopped
- Season chicken with salt and pepper.
- Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
- When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
- When chicken is browned, flip and cook other side for 3 minutes.
- Remove and transfer to plate.
- Repeat for the other two pieces of chicken.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
- Return all the chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley.
I like to serve with a green veg, like broiled asparagus or broccoli, plus some warm bread for those who want the starchy carby goodness.