Chicken Piccata

Ingredients

• 11 tbsp Salted Butter
• 7 tbsp Extra Virgin Olive Oil
• 2/3 CupsFresh Lemon Juice
• 1¼ Cups Chicken Stock+F113
• 2/3 Cup Chopped Fresh Parsley
• 1- 2 Cups Flour
• Salt (to taste)
• Black Pepper (to taste)
• Garlic Powder (to taste)

Steps

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2. Place flour onto large dinner plate. Set aside.
3. Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step).
4. Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).
5. Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. Heat on medium-high heat.
6. While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.
7. Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. * At this step, the chicken does NOT have to be cooked all the way through because you will be putting it back into the pan.
8. Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.
9. When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. Remove pan from heat.
10. Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder- to taste.
11. Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP.

12. Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley (if using). Serve!NOTES
    Serving suggestions:

    1. Alone

    2. With pasta (place chicken on top of cooked pasta and pour juice over it)

    3. With a side of any green veggie.