Chicken Piccada


4 boneless skinless chicken breasts halves (4 halves or 2 whole)
1/3 cup fresh lemon juice
1/3 cup capers
1/2 cup milk
1/2 cup flour
1/4 cup chopped parsley
2 Tbsp butter
2 Tbsp olive oil

butterfly the chicken breasts
dip the chicken breasts in the milk and then dredge in flour
in a large skillet melt the butter and add the olive oil
saute 2 of the chicken breasts for 4 minutes
flip and saute 3 minutes more
remove and place in a warm oven
repeat with the remaining breasts
add the lemon juice and capers to the pan and scrape up any brown bits
return the chicken to the pan and cook 5 more minutes
place on a platter and pour the sauce over the breasts
sprinkle the parsley over the breasts

serves 4


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