Chicken Piccata is one of those easy weeknight dinners that is still so tasty and elegant that I never get tired of it. It’s lemony and buttery with a little hit of sour from the capers. Capers are little unopened flower buds that are pickled, giving them a pleasant tangy flavor that really works in this dish. You can serve this over pasta or with roasted vegetables and some crusty bread to sop up that lovely sauce.

Tip: Sometimes I pop the chicken in a gallon plastic bag and give it a quick pound with the meat mallet. This flattens out the chicken and ensures it cooks evenly and quickly, resulting in thin, juicy pieces of chicken.

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

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.

Recipe Source: Giada De Laurentiis