Picky? Try Chicken Piccata!

My most favorite restaurant in the whole wide world is Cucina Toscana. It is an award winning authentic Italian restaurant and it is amazing to say the least. The Mr. and I go there every year for our anniversary and I look forward to it all year long. (We would definitely go more often if we could afford it!) They have home made gnocchi and raviolis that literally melt in your mouth, delicious bruschetta, delightful salads and for the main course I usually get Chicken Piccata. It is scrumptious. Then I can't wait for the Tuscan Dark Hot Chocolate.... ohhhh yum. Since I only get to have this delicious meal once a year I have tried to re-create Chicken Piccata at home. First, I watched my favorite TV chef, Giada DeLaurentiis, make it on Food Network. So, I printed out her recipe and gave it a shot. It turns out that it is just as tasty and super easy to make. Now I make it all the time for dinner and tonight my Mr. was even licking his plate!!

LOVE ME SOME CAPERS!!! If you haven't had a caper before you will fall in love. They are delicious. They are salty and pickly and add a burst of flavor in your mouth!

Here is the recipe that I use. I like to double the sauce just so I have a little extra to pour over my pasta. Trust me, you will probably want to do so as well.  Try it this week. You will not be disappointed.

XOXO,

Whitney

Chicken Piccata

Recipe courtesy Giada De Laurentiis

Ingredients

• 2 skinless and boneless chicken breasts, butterflied 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
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

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. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
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. Check for seasoning. 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.