Chicken Piccata

... otherwise known as "Chicken with Lemon Sauce"

This is a tasty chicken dinner that reminds me of what dinner in Sicily must be like. Fresh squeezed lemons from the grove, some briny capers reminding you of the sea, and some chicken stock reduced into in a buttery sauce. I stole this one from Giada from the Food Network... the only difference I made to her recipe was adding a touch of honey to balance out the lemon juice in the reduction. If you wanted to you could substitute the lemon for a tart white wine, maybe a ripe sauvignon blanc. Just make sure it's good one... because bad wine in the sauce makes for a bad sauce. Serve it with a side that is light because these flavours are strong. I used some jasmine rice with peas...

Chicken Piccata

• 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.