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Chicken Piccata

***Have you entered my Shabby Apple giveaway yet?***

Hiya friends!
I can’t believe how fast the week flies by – here we are at Mangia Monday again!
Have you experienced Mangia Mondays before? It’s a blog-hop I co-host with fun Kristin of Delightfully Dowling on – you guessed it – Mondays! Link up any food related posts, kitchen tricks or tips, restaurant reviews, pretty much whatever floats your boat food-and-drink-wise!
Today I’m sharing a recipe I make regularly in my house:  
Chicken Piccata
from Everyday Italian by Giada de Laurentiis (one of my most-used cookbooks!)
So easy – and so yummy (do I say that every week? I think this is the theme of my cooking. Easy & Yummy!)
{A word on capers:  my kiddos are creeped out by them so I serve them caper-free chicken and bowties, but let me tell you – they are missing out! Capers bring a briny, delicious flavor to this dish and I highly recommend using them!}
Ingredients:
4 skinless, boneless chicken breasts, halved crosswise
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
all purpose flour for dredging
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup drained capers, rinsed
2 tablespoons chopped parsley
Directions:
Pound out your chicken  (this isn’t in Giada’s recipe but I find it makes the chicken more tender. I always pound. Gets out the day’s frustrations!)

Combine the flour, salt & pepper. Dredge chicken in flour mixture.

Melt 2 T of butter and the 2 T of olive oil in large saute pan. Add the chicken and cook just until brown, about 3 minutes per side. Transfer to a plate.

To juice your lemons, give them a good roll on the counter top to squash those membranes inside that contain the juice.

{Summer watch….I took these pictures ages ago!}

I love my sous chef!

Add the broth, lemon juice and capers to the saute pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan.

Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Remove the chicken and then whisk remaining 2 T of butter into the sauce.

I like to serve bowtie pasta with this chicken dish. Pour the sauce over the chicken and pasta, garnish with the parsley and serve.
Mangia!

What have you been whipping up in your kitchen? Do share!
Thanks for stopping by today and I hope you have a good and productive week!

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