Chix Piccata from Gourmet.

I can't remember the last time my dad made this for me. I's so glad Cody had the brillant idea of Chicken Piccata for dinner the other night. It was completely erased form my foodie brain. It turned out fabolous and it was accompanied with steamed artickokes. Yum.


Chicken Piccata with Capers Gourmet October 1991

Can be prepared in 45 minutes or less.Yield: Serves 2
a 3/4-pound whole skinless boneless chicken breast, halved lengthwise2 tablespoons unsalted butter1 tablespoon vegatable oil2 tablespoons dry white wine1 tablespoon fresh lemon juice1 tablespoon drained bottled capers, chopped3 tablespoon minced fresh parsley leaves
Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.