OFFICIAL PUBLIC NOTICE: This recipe was copied off of the Food Network website. The picture, too.
I'm planning to make this tomorrow. I'll let you know how it goes!
OK, it's tomorrow now and we had this recipe for dinner. I beg you to try it. I am well aware that it's loaded with butter and olive oil. It is worth it. We had it with a three grains blend from Trader Joe's, rice/barley/spelt. Freaking awesome! There are no pictures, sadly, but picture me with a big smile on my face. Greg ate two servings of grain; in fact, he picked it out at the store. I was really glad he did and a little surprised. I'm extra glad it was so delicious.
This recipe isn't hard to make at all. I had none of my usual setbacks!
Recipe courtesy Giada De Laurentiis
- Prep Time: 15 min
- Cook Time: 25 min
- Level: Easy
- Serves: 4 servings
Ingredients
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Directions
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 2 pieces of chicken and cook for 3 minutes.
When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
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 2 pieces of chicken and cook for 3 minutes.
When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
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