chicken piccata

based on a recipe by Giada De Laurentiis made by Ann for us for Mom's 63rd birthday

Season with salt and pepper:

2 packages thin cut chicken breasts (or 2 skinless boneless breasts butterflied, then cut in half)

Dredge in all-purpose flour.

In large skillet over medium high heat:

2 tablespoons butter

3 tablespoons olive oil

Add chicken, cook until browned (about 3 minutes each side).

Remove and transfer to plate.

Repeat until all chicken is cooked.

In the pan:

0.33 cup fresh lemon juice

0.5 cup chicken stock

0.25 cup capers, rinsed

Bring to boil, scrape up brown bits.

Check seasoning.

Return chicken to pan and simmer 5 minutes.

Remove chicken to plate.

Add:

2 tablespoons butter

Whisk vigorously, pour sauce over chicken.

Garnish with:

0.33 cup fresh parsley, chopped.