Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups 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 Italian (flat leaf) parsley, chopped
Description
Recipe For Chicken Piccata With Capers, Lemon And Parsley, Recipes From GourmetSleuth
Gourmet Sleuth
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