A Special Chicken Piccata DInner

Chicken Piccata is a classic Italian recipe that is both elegant and very simple at the same time.
The tangy sauce over the chicken is just the right balance of flavors to tantalize your taste buds without overwhelming your belly as there is nothing heavy about this delicious dish.

It takes under 30 minutes to prepare, but has such impressive results, that it is worthy of serving for special occasions or a very romantic dinner for just the two of you.

It is one of my husband's favoritse, and he's more of a beef guy, so I take it as a great compliment.

This particular recipe is from GIADA De LAURENTIS from the Food Network.

YOU WILL NEED:

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 and a lemon slice.

Delicious served with steamed broccoli, tomato bruschetta and a Ceasar salad.

Have you made this dish before? What were the reactions to those you served it to?