Chicken Piccata

Season the chicken with salt, pepper, and a pinch of cayenne pepper. Put the flour into a shallow bowl. Dredge chicken in the flour and shake off excess. Set the chicken on a plate for a moment.

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 half of the pieces of chicken and cook on the first side for 3 minutes. When chicken is browned on the first side, flip it and cook the other side for 3 minutes. Remove chicken from the skillet and transfer to a clean plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other half of the chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium. Add another tablespoon of extra-virgin olive oil and 1 tablespoon butter into the skillet. Once melted add the garlic, shallots, and capers to the skillet. Saute garlic, shallots, and capers for 3 minutes.

Then whisk in the wine and cook to reduce the liquid for 1 minute. Whisk lemon juice and broth/stock into the sauce. Stir in parsley. When the liquid comes to a bubble, add the remaining 1 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.

Place chicken over potatoes or your favorite starch and drizzle with the delicious sauce. Top with parsley and enjoy!