Chicken Piccata

Who doesn't like chicken piccata??  This one is from Everyday Italian, Giada De Laurentiis.

4 skinless, boneless chicken breasts, halved crosswise

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

All-purpose flour, for dredging

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

½ cup reduced-sodium chicken broth

½ cup fresh lemon juice (from about 2 lemons)

¼ cup drained capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. In a large sauté pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve. 4 main-course servings.