Chicken piccata gets made quite a bit at our place, it's easy and quick and pretty darn healthy. We'll have it with a side of veggies and maybe some brown rice. This recipe is from Giada DeLaurentiis' cookbook Everyday Italian, and it's a good one. If you don't want to pound out the chicken breasts, the tenderloins they sell at the grocery store work well and also cook up in a jiffy.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt and ground black pepper
All-purpose flour, for dredging
3 Tbsp. unsalted butter
3 Tbsp. extra-virgin olive oil
1/3 c. fresh lemon juice
1/2 c. chicken stock
1/4 c. brined capers, rinsed
1/3 c. fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. 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 chicken and cook for 3-4 minutes. When chicken is browned, flip and cook other side for 3-4 minutes. Remove and transfer to plate.
Into the pan add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.