Giada Doesn't Disappoint

Thank you to Giada for adding a new staple to my make again list!!! I love Giada, tonight I made her Chicken Piccata recipe, and it was so good. This one def got Mike's stamp of approval, which def means it was good. It was pretty simple to make too. It was just like making chicken cutlets with some sauce on it. For the sauce I did double the sauce part of the recipe, so extra butter and olive oil I'm sure helped enhance the flavor. I doubled the sauce because I wanted to serve it over angel hair pasta. This recipe gets our stamp of approval, I highly suggest making it sometime, it's a can't miss!!!

Chicken Piccata by Giada De Laurentis
Source & Photo: Food Network

Ingredients
4 skinless and boneless chicken breasts
Sea salt and freshly ground black pepper
2 cups 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 10 or 12-inch 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.

Reduce heat to medium low and 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.