Chicken Piccata (quick and easy)

Chicken Piccata

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4 chicken breast, sliced crosswise, making 8 thin breast portions

1/2 tsp. salt

1/2 tsp. pepper

flour, for dredging

4 TBS. butter

2 TBS. olive oil

1/2 cup chicken stock

1/3 cup fresh lemon juice

1/4 cup capers, rinsed

1/4 cup cream

2 TBS. flat-leaf parsley, chopped

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Sprinkle the chicken with salt and pepper. Dredge chicken in the flour to coat lightly.

In a large saute pan, melt 2 TBS. butter with 2 Tbs. olive oil over medium-high heat.

Add the chicken and cook just until browned, about 3 minutes per side.

Transfer chicken to a plate. Add chicken stock, lemon juice and caper to the same pan.

Bring to a boil over medium-high heat, scraping up the browned bits from the bottom of the pan.

Return the chicken to the pan and cook just until cooked through. About 5 minutes.

Transfer chicken to a platter.Whisk remaining 2 TBS. butter and cream into the sauce.

Pour sauce over chicken and garnish with parsley.

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