Classic Chicken Piccata

• 4 chicken breasts each 5- 6 oz.
• 1 cup flour
• 1 cup butter
• 2 tablespoons grapeseed oil
• 1 lemon, juiced
• 1 lemon, zested
• 1/2 cup chicken stock
• 1/4 cup capers, risned  
• 2 tablespoons parsley, chopped
• Sea salt
• Black pepper

1. First pound out the chicken, so that it is the same thickness throughout. It should be no more than 3/4 of an inch thick. You can do this with a mallet or if it is very thick cut horizontally.
2. Season with salt and pepper and then dredge in flour.
3. Heat a sauté pan then add 2 tablespoons of butter and 2 tablespoons of grapeseed oil. When the butter is melted and the pan is hot add chicken to the pan until brown. When the bottom is golden brown, flip and brown the other side. When done, remove from pan.
4. Add the rest of the butter to the pan and melt. Continue to sauté until butter is browned but not burnt. Add the capers and parsley (save 1 tablespoon for later). Let them fry in the butter for 20 seconds and then add stock. Let simmer for 2 minutes.
5. Finish sauce with lemon juice and lemon zest. Then taste for salt and pepper.
6. Place chicken back in the pan with the sauce and reheat before serving.
7. When serving, place chicken on a plate and pour sauce on top, garnish with remaining chopped parsley.

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