Chicken Piccata

Makes 4 servings

Ingredients

2 boneless, skinless chicken breasts

1 cup all-purpose flour

3-4 tbs unsalted butter

1-2 tbs olive oil

1/2 an onion, finely diced

2-3 garlic cloves, minced

1 1/2 cups chicken stock

1/4 cup heavy cream

Salt

Pepper

Juice from 1 lemon

2 tbs capers

Minced parsley to garnish

1. Butterfly or slice the chicken breast lengthwise. Season with salt and pepper on both sides. Coat each chicken breast with a thin layer of flour. Set aside.

2. In a large pan over medium-high heat, add the butter and olive oil. After the butter melts, add the chicken and cook on one side for about 5 minutes, or until browned. Flip to the other side, and cook for about 3-5 minutes. Remove from the pan and set aside.

3. Add a bit more olive oil if needed. Saute the onions and garlic. Add the chicken stock, heavy cream, a pinch of salt and pepper, and lemon juice. Use a whisk to stir everything and to scrape off the bottom of the pan. Let the mixture cook and reduce, until slightly thick.

4. Add the capers and stir. Add the chicken back into the pan, and turn the heat to medium-low. Coat the top of the chicken with the sauce. Cook for about 5 minutes.

5. Finish with parsley. Enjoy!