Chicken Piccata

Chicken Piccata with asparagus
Serves 4

2 skinless and boneless chicken breasts, cut in half lengthwise, then butterflied
1/2 cup All-purpose flour, seasoned with salt and pepper to taste
6 tablespoons butter (3/4 stick)
5 tablespoons grapeseed oil
1/3 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
4 twigs fresh parsley

1. Season flour with salt and pepper
2. Dredge chicken in flour and shake off excess
3. Melt 2 tablespoons of butter with 3 tablespoons grapeseed oil in a large skillet over medium high heat
4. When butter and oil start to sizzle, add 2 pieces of the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to serving plate
5. Melt 2 more tablespoons butter and add another 2 tablespoons oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. When cooked, move chicken to the serving plate
6. Into the pan add lemon juice, chicken stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor
7. Adjust seasoning to taste
8. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken back onto the platter
9. Add remaining 2 tablespoons butter to sauce to the pan and whisk vigorously to combine
10. Place each piece of chicken on a serving dish; spoon sauce over chicken and garnish with a twig of parsley

Lea measures flourWe used to enjoy this dish at our favorite Italian restaurant, and decided to make our own copycat recipe. This is an easy dish to prepare, but makes a strikingly attractive entree. We like to serve asparagus with it since the earthiness is a delightful contrast to the capers. For a little extra zest. serve it with a slice or two of lemon so guests can adjust the flavor to their taste.