Chicken Piccata

This is one of my favorite chicken dishes.  It's so simple but so full of flavor.  It is traditionally made with chicken breast but I prefer boneless, skinless chicken thigh.  Way more flavor and juice.  I served it this time with mashed potatoes and peas.  Yummy!!

2-3 boneless, skinless chicken thighs

Flour, for dredging (I use brown rice flour)

2 tablespoons unsalted butter, divided

2-3 tablespoons olive oil

3 T. fresh lemon juice

1/2 cup chicken stock

2 T. brined capers, rinsed

Fresh parsley or tarragon, chopped, for garnish

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt butter and oil. When butter and oil start to sizzle, add chicken and cook for about 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a heated flat bowl.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to the bowl. Add remaining butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.