Chicken Piccata sounds good for tonight!

Chili is all gone.  So I decided on Chicken Piccata.  I have never made this before, even though I have had it in restaurants and loved it.  So here goes nothing. I am going to have this with couscous and salad.  I hope it is well received by the picky family.  I might also have green beans with almonds.  I am not sure yet.

So far, since I have started this blog, I have 3 keeper recipes that the family like.  They are 1) the chile
2) the fish and 3) the chicken thighs.  The one that wasn't liked was the porkchop recipe.  I am hoping that this is a keeper also.

Here is the recipe I am going to use for the Chicken Piccata:

Ingredients

• 4  whole boneless, skinless chicken breasts, rinsed, patted dry
• Salt and pepper
• 1/4  cup  all-purpose flour
• 3  tablespoons  unsalted butter
• 2  tablespoons  vegetable oil
• 1/4  cup  lemon juice
• 3/4  cup chicken broth (I would use white wine, but I don't have any)
• 1/4  cup  chopped fresh parsley

Preparation

Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.

Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.

Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.

Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.