Skinny Chicken Piccata

Chicken Piccata makes its way into the Mollo weekday dinner line-up quite often.  Everyone seems to have their version of Chicken Piccata.  This is mine.  It is a light, low in calories, and full of flavor.  Yes, you can add more butter, oil, and cream, but in my opinion, you don't need to.  Everyone is looking for a new chicken recipe to try out.  Well folks, look no further!  

Ingredients:

• 2 skinless and boneless chicken breasts pounded flat
• Salt and Pepper
• Flour for dredging
• 2 tablespoons unsalted butter
• 1 tablespoon of extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup capers, rinsed
• 1/3 cup fresh parsley, chopped
• Parmesan Cheese

Instructions:

I first pound out my chicken out on my "chicken board" until the chicken is about 1/4 of an inch thick.  Use anything in your kitchen that you can get your hands on and let out some aggression.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to 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. Add salt and pepper to your liking.  Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon of butter to sauce and whisk. Pour sauce over chicken, add parsley and as much parmesan cheese as you like.  I like to serve this with a whole wheat pasta and something green.