Growing up, my favorite chicken dish was always chicken piccata. Piccata is traditionally an Italian veal dish, however most Americans prefer to use chicken. Piccata literally means “larded” in Italian but when talking about food it usually means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”. The first time I had the dish was when I was about 7 or 8 years old at a California Pizza Kitchen. All these years later, if I ever go to a restaurant and see it on the menu, I order it. Because I loved it so much, my mom always made it for my sister and me and it became a regular meal in our household. I had never made the dish myself until recently and now that I know how to, I can always have a meal that I know I will enjoy.

Ingredients (Yields 1 Serving):

• 1⁄2 boneless skinless chicken breast, butterflied and then cut in half
• 1⁄4 to taste sea salt & freshly ground black pepper
• 1⁄4 to taste all-purpose flour, for dredging
• 1 1⁄2 tablespoons unsalted butter
• 1 1⁄4 tablespoons extra virgin olive oil
• 1⁄8 cup fresh lemon juice 
• 1⁄8 cup chicken stock
• 1⁄16 cup capers
• 1⁄8 cup fresh parsley, chopped

Directions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. 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.
3. 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.

Adapted from http://www.food.com/recipe/chicken-piccata-giada-de-laurentiis-357019?mode=us&st=true&scaleto=1&photo=228167