A Meal for Mom: Lemon Chicken Piccata

One of the best days of the year for mother's is upcoming and I know for me as a mother I actually hate to eat out that date of the year as the places are usually crowded and the food subpar as the quantity making increases so much on this day of the year. So why not surprise mom at home with a restaurant quality meal that can also be easy to make for those that are very culinary savvy. Enter Chicken Piccata. The balance of the capers, lemon and savory of this sauce for the protein in so balanced and decadent it definitely feels like a splurge meal. You can serve this with a starch and a salad and look like the star of the day without having to push through lines in a crowded restaurant. This meal is also great for a weeknight meal when you're looking for lots of flavor and little time. You're welcome...

Ingredients:

1 pound of skinless and boneless chicken breasts, butterflied and pounded to less than a 1/2 inch thick (I like to get a cutting board, place parchment or plastic wrap on top, them chicken, then another piece of wrap and pound out with a rolling bin to my needed consistency)

Kosher salt

Ground pepper

3-4 garlic cloves minced

1-2 Cups of AP flour

1 cup of bread crumbs

6 tablespoons unsalted butter

1/2 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup capers

1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and breadcrumbs combined mixture and shake off excess.

2. In a large skillet over medium high heat ( I Use a 13.25-inch, 2 quart cast iron which allows me to make all the chicken in one turn and not have to do batches), melt 4 tablespoons of butter with the olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3. Into the pan add the lemon juice, stock and capers. Bring ingredients to a slow boil. Return chicken to the pan and simmer for 6-7 minutes. Remove chicken back to the plate. Add the last 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.