Chicken Piccata

6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika, or to taste
3 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon
3 tablespoons capers (optional)

Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.

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Chicken Piccata Recipe

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.

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Chicken Piccata Recipe

4 boneless chicken breasts, skinned
1/3 cup flour mixed with:
1/2 tsp salt to taste
generous black pepper to taste
1 Tbsp olive oil
2 Tbsp butter
1/4 cup dry white wine or chicken stock
1-1/2 tsp chopped fresh parsley
1 Tbsp fresh lemon juice
1 Tbsp drained capers

Heat a serving platter in a 150°F (65°C) oven.
Rinse the chicken breasts and pat dry with paper towels. One at a time, sandwich them between two sheets of waxed paper and pound (a rolling pin works great) until very thin.
Dredge the chicken scallops in the flour, shaking off the excess.
Heat the olive oil with 1 Tbsp of the butter in a wide, heavy sauté pan over high heat. Add the chicken breasts, skinned side down, and fry quickly, turning once, about 1-1/2 minutes on each side. Turn with tongs; don't stab the meat with a fork. Remove the breasts to the warmed serving platter and keep warm.
Continuing on high heat, immediately add the wine or stock and scrape up any browned bits from the pan bottom. Boil until reduced by half.
Remove from the heat, swirl in the last Tbsp of butter, then the parsley. Add the lemon juice and capers and pour over chicken. Serve immediately.

Yield: serves 4
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Easy Chicken Piccata Recipe
here:homecooking.about.com/od/chickenrecipes/r/blchicken33.htm
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more here:southernfood.about.com/library/rec02/bl20729a.htm