Chicken Piccata

This week I was asked to be a guest chef for GWBites a microenterpise started by Cristina Roman. GWBites delivers home-cooked meals to college students and has a new menu every week! This week I decided to make chicken piccata, one of my all-time favorites.

Chicken piccata is a comfort food everyone should know how to cook well! I substituted dill for parsley and would recommend adding a few capers and a touch more of salt at the end if it's a bit lacking.

Ingredients:

2-4 boneless, skinless chicken breasts (about 1 1/2 pounds total)

2 tbsp grated parmesan cheese

1/3 cup flour

4 tbsp butter

4 tbsp olive oil

1/2 cup chicken stock

1/3 cup lemon juice

1/4 cup capers

1/3 cup dill

Directions

1. cut the chicken breasts horizontally, butterflying them. Place the chicken pieces in plastic wrap and pound them with a meat hammer until they are 1/4 in. in thickness.

2. Mix together flour, salt, pepper and grated parmesan. Rinse the chicken in water. Dredge the chicken in the flour mixture until they are thoroughly coated.

3. Heat olive oil and 2 tbsp butter in a large skillet on medium high. Add half the chicken pieces, making sure there is plenty of room in the pan. Brown well on each side (about 3 minutes/side). Remove the chicken. Cook the other breasts in the same manner.

4. Put the chicken in the oven for about twenty minutes at 350 degrees to make sure the chicken is thoroughly cooked through.

5. Add chicken stock, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits! Reduce the sauce by half and whisk in the remaining 2 tbsp of butter. Plate the chicken and serve with the sauce poured over it. Sprinkle with dill and garnish with lemon slices.