Chicken Piccata (Piccata di Pollo al Limone)

Yesterday I didn't have much time to cook, so I wanted to make something fast and easy, but at the same time delicious. When I was looking through my recipes I came across "chicken piccata",  and thought maybe it was going to take too long to make, but I love how they make it at "Bertucci's" and decided to try to make it like there. 20 mins later( that's how long it took me to make chicken, the sauce and spaghetti!!!),  my husband and I were eating homemade dinner not even a little bit worse than at "Bertucci's".

Ingredients:

2 skinless and boneless chicken breast, thinly sliced 

Salt and ground pepper

All-purpose flour, for dredging

6 tbsp butter

2 tbsp olive oil

1/3 cup lemon juice

1/2 cup chicken stock

1/4 cup capers, drained and rinsed

1. Season the chicken with salt and pepper. Dredge chicken in flour, shaking off any excess.

2. Melt 2 tbsp butter and 2 tbsp olive oil in a large skillet.

3. When butter start to sizzle add chicken and cook for 3 mins until chicken is browned. Flip, and cook for another 3 mins. 

4. Place chicken in the plate. To the same skillet where chicken was, add lemon juice, chicken stock and capers. Bring to boil, scraping up the brown bits from the bottom of the skillet. Check for salt and pepper.

5. Return all the chicken back to the skillet, simmer for 5 mins. Take chicken out to the plate.

6. Add remaining butter to sauce, whisk. Simmer for 1 minute.

7. Pour sauce over chicken. Serve with spaghetti or pasta of your choice.