Chicken Piccata

Method

1. 1

   Cut each chicken breast in half. If they are thick after cutting in half use a mallet to pound them down thinner. Season each side of the chicken with a sprinkle of salt and pepper.

2. 2

   In a shallow bowl mix together the oregano and flour. Dredge each chicken in the flour and shake off the excess flour.

3. 3

   In a large skillet over medium high heat, melt the 2 tablespoons of butter with 3 tablespoons olive oil.

4. 4

   When butter has melted and starts to sizzle add 2 pieces of the chicken and cook for 4 minutes on one side. Flip the chicken and cook on the other side for 4 minutes. Remove the chicken and set aside on a plate.

5. 5

   In the same skillet heat 2 more Tablespoons butter and 3 Tablespoons olive oil. When the butter is melted add the remaining two pieces of chicken and cook on one side for 4 minutes, then flip and cook another 4 minutes. Remove the chicken and set aside with the other chicken.

6. 6

   In the same skillet add the garlic, the lemon juice, chicken stock and capers. Bring the mixture to a boil, stirring and scraping up the bits from cooking the chicken. Add all of the chicken to the pan and bring to a simmer for 5-6 minutes, or until the chicken is cooked through.

7. 7

   Remove the chicken and add to the a large serving dish. Using the sauce in the pan add 1 Tablespoon butter and whisk until the butter melts. Add the parsley and stir. Pour the sauce over the chicken and enjoy.