At the grocery store yesterday a jar of capers suddenly
lept of the shelf and landed in my basket. And I love capers. So what's a girl to do? I made Chicken
Piccata. It's surprisingly easy and most of the
ingredients are already in your kitchen (except for the capers, unless you're me . . .) Here's what you need:
2 Chicken breasts - boneless, skinless Juice of one large lemon Salt Pepper 1/2 cup Flour 2 tsp. Paprika 2 tbs. Butter 3 tbs. Extra Virgin Olive Oil 1/4 cup Chicken stock 3 tbs. Capers I've discovered the perfect portions Chicken options at the grocery store - and I love it. The chicken tastes good and it's
pre-sealed so I can just toss what I don't use into the freezer. First up - Pour the Paprika and the flour onto a plate and mix Take chicken breasts and pound until
slightly flattened - I don't own a mallet, so I used the
potato masher . . . Salt and Pepper chicken breasts Drag chicken breasts through flour mixture and shake loose amounts off - set aside.
Now in a medium sized pan over medium heat - melt butter and olive oil. When it starts to
sizzle, add chicken. Cook chicken for 3 min - Then flip and cook for another 3 min . . .
Remove chicken and set
aside. Put lemon juice, chicken stock, and capers into the pan. Bring to boil.
Put chicken back into the pan and simmer for 5min Remove chicken Quickly whisk sauce and pour over chicken. Serve.
If it doesn't seem buttery enough you can add an extra table spoon of butter to the
mixture before you whisk, but I found this to be overkill. Oh, so good . . . and surprisingly fast and easy. Add a salad or a pasta to complete!
2 Chicken breasts - boneless, skinless Juice of one large lemon Salt Pepper 1/2 cup Flour 2 tsp. Paprika 2 tbs. Butter 3 tbs. Extra Virgin Olive Oil 1/4 cup Chicken stock 3 tbs. Capers I've discovered the perfect portions Chicken options at the grocery store - and I love it. The chicken tastes good and it's pre-sealed so I can just toss what I don't use into the freezer. First up - Pour the Paprika and the flour onto a plate and mix Take chicken breasts and pound until slightly flattened - I don't own a mallet, so I used the potato masher . . . Salt and Pepper chicken breasts Drag chicken breasts through flour mixture and shake loose amounts off - set aside. 
Now in a medium sized pan over medium heat - melt butter and olive oil. When it starts to sizzle, add chicken. Cook chicken for 3 min - Then flip and cook for another 3 min . . . 
Remove chicken and set aside. Put lemon juice, chicken stock, and capers into the pan. Bring to boil. 
Put chicken back into the pan and simmer for 5min Remove chicken Quickly whisk sauce and pour over chicken. Serve. 
If it doesn't seem buttery enough you can add an extra table spoon of butter to the mixture before you whisk, but I found this to be overkill. Oh, so good . . . and surprisingly fast and easy. Add a salad or a pasta to complete!
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