Chicken Piccata

Chicken Piccata is an easy chicken dish everyone needs to know how to make! Maybe it's just a little bit bias, but Billy and I both agree that we've never had it prepared better anywhere, than in our own kitchen. This is our favorite chicken dish. It's good with garlic smashed potatoes, it's great over pasta, but tonight after a day of traveling I decided to make a lighter Caesar Salad with  Lemon Caesar Dressing from a recipe at Epicurious. Besides, when a friend gives you a bowl full of fresh lemons...you might as well utilize them for something delicious! Thanks Edie!

Chicken Piccata

4 chicken cutlets, or 2 boneless skinless chicken breasts, butterflied and cut in half

salt and pepper

1 1/2 c. all purpose flour

5 tablespoons butter

5 tablespoons extra-virgin olive oil

1/3 c. fresh lemon juice

1-2 tablespoons fresh lemon zest

1/3 c. good white wine

1/3 c. whole milk

3 T capers, rinsed

1/4 c. grated Parmesan

Directions:

Season chicken on both sides with salt and pepper. Place flour in a shallow dish and dredge. In a large skillet over medium high heat, melt 2 tablespoons of the butter with 3 tablespoons of olive oil. When sizzling add 2 pieces of chicken and cook for about 3 minutes or until brown. Flip and continue to cook for 3 more minutes. Once the other side is browned remove to a plate. Add 2 more tablespoons each of butter and olive oil and repeat steps with remaining pieces of chicken. Deglaze pan with lemon juice, wine, and capers, scraping up any brown bits. Bring mixture to a boil and then return chicken to pan and simmer for 5 minutes. Remove chicken to serving platter and set aside. Return pan to medium heat and whisk in the remaining tablespoon of butter. Add milk and cook until sauce begins to thicken. Pour sauce over chicken and garnish with zest and grated Parmesan.