Happy New Year.... with a New Chicken Recipe!

I've said it before and I"ll say it again:  I LOVE finding new chicken recipes that are good!  Since chicken is basically the only meat I'll buy (if and when I buy meat) it is nice to have a whole bag of tricks to change it up.  Last night I made this recipe and was blown away.  Hope you enjoy!

Chicken Piccata

2 boneless, skinless chicken breasts
salt and pepper
All-purpose flour, for dredging
5 tablespoons butter
5 tablespoons EVOO
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 brined capers, rinsed
fresh parsley for garnish

1.  Season chicken with salt and pepper.  Dredge chicken through flour and shake off excess.

2.  In a large skillet over medium high heat, melt 3 tablespoons butter with some EVOO.  When butter and oil start to sizzle, add chicken and cook for 3 minutes.  When chicken is browned, flip and brown the other side.  Remove from heat and set aside.  (You'll be cooking the chicken for a few more minutes so if they are not completely done, that is fine.  You just want a nice golden brown side for now.)

3.  In the same skillet, add the lemon juice, stock and capers.  Bring to a boil, scraping up brown bits from the pan for extra flavor.  Check for seasoning of salt and pepper.

4.  Return all chicken to pan and simmer for about 5 minutes.  (I had to add another splash of chicken stock here, so keep that in mind).  After chicken is done cooking, remove from pan to a platter.  Add remaining 2 tablespoons of butter to sauce and whisk vigorously until melted.

5.  Pour sauce over chicken and garnish with parsley.

Bon appetit!