oh. my. goodness.
this is one of my all time favorite recipes from Giada. it is super easy to make and takes seconds to put together. i know the poor thing can’t possibly be eating any of the food she makes. have you seen her? she weighs like 90 lbs. but she sure can cook, and this recipe it totally bangin.
2 skinless and boneless chicken breasts, pounded flat into cutlets
salt and pepper
3 T. flour for dredging
5 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Season chicken with salt and pepper, then coat the chicken in the flour on both sides. When butter and oil start to sizzle, cook chicken for 3-5 minutes per side until browned. Remove chicken from pan and transfer to warm plate. Now in the same skillet, you will make the sauce. Add 2 more tablespoons butter and 2 tablespoons olive oil to the hot pan. Add the lemon juice, stock and capers. Heat for 5-6 more minutes, scraping up the brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Place chicken cutlets over cooked linguine. Pour sauce over chicken and garnish with parsley.
Source: Giada’s Chicken Piccata