Chicken Picatta

This recipe is really delicious and surprisingly easy!  A definite crowd pleaser.  They will think you slaved for hours!

Chicken Picatta



4-5 Skinless and boneless chicken breasts, butterflied and cut in half
kosher salt and coarse ground pepper
flour for coating
6 tablespoons butter
5 tablespoons olive oil
1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup capers
1/3 cup fresh chopped parsley

1 lb pasta, cooked according to package

Season chicken with salt and pepper.  Coat with flour and shake of the excess.

In a large skillet over medium high heat melt 2 tablespoons butter with 3 tablespoons olive oil.  When butter and oil start to sizzle place 2 pieces of chicken into pan and cook for three minutes.  When chicken is browned, flip and cook for another 3 minutes.  Remove from pan and transfer to plate.


Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil.  Cook remaining chicken in same fashion.  Remove to plate.  Remove pan from heat.


In pan add lemon juice, chicken stock, and capers.  Return to stove and bring to a boil, scraping up brown bits from pan.  Add salt and pepper if needed.  Return chicken to pan for 5 minutes until heated though.  Move chicken to platter.  Add remaining 2 tablespoons of butter to sauce and whisk vigorously.  Pour sauce over chicken and garnish with parsley.  Serve over pasta.