How to Make a classic chicken piccata

What sounds better than chicken with lemon, parsley and butter? Nothing! And it's called chicken piccata. Danielle Ahern shares this classic recipe, which includes the use of only one sauté pan. Can't beat that. Boneless chicken breasts are pounded thin which results in a quick cooking process. A butter, lemon juice and caper sauce is reduced to a smooth texture and poured gently over the plated dish. Garnish with fresh lemon and parsley and you're done. Great idea for a weeknight when you're crazy busy or a leisurely dinner for two.

INGREDIENTS:

Serves 2-4

* 2 boneless, skinless chicken breasts, pounded ½" thin

* salt & pepper to season

* all-purpose flour for dredging

* 4 tbsp unsalted butter, divided

* 2 tbsp extra virgin olive oil

* ½ cup low-sodium chicken broth

* ½ cup fresh lemon juice (about 3 lemons)

* ¼ cup capers, drained & rinsed

* lemon slices and fresh chopped parsley

Special Equipment

* wax paper

* meat tenderizer/pounder

* citrus juicer

* whisk

* sauté pan

HOW-TO:

1. Pound chicken between wax paper

2. Sprinkle the chicken with salt and pepper and lightly dredge chicken in flour

3. In a saute pan, heat oil and 2 tbsp butter until butter is melted over medium-high heat and cook chicken until browned, about 3 minutes per side

4. Remove chicken to a plate and set aside

5. Add the broth, lemon juice and capers to same pan and bring to a boil over medium-high heat, scraping the brown bits from the pan (these brown bits have lots of flavor!)

6. Return the chicken to pan and reduce to medium-low heat. Simmer until cooked through (about 5 minutes)

7. Remove chicken to serving plate

8. Whisk remaining 2 tbsp butter into the saute pan and pour pan sauce over chicken

9. Garnish with lemon slices and chopped parsley