This recipe calls for a total of 4 Tbsp olive oil and 6 Tbsp butter, each divided into 2 Tbsp increments. Using a sharp knife, carefully cut 2 chicken breasts in half crosswise (so that they are thin, like cutlets). Try to keep each breast intact. Sprinkle each side with salt and pepper, then lightly dredge in flour. In a large pan (I used a gigantic wok), heat 2 Tbsp olive oil and 2 Tbsp butter, then place the first breast cutlet, cooking until browned (about 3 minutes per side). Add the same amount of olive oil and butter, and repeat for the second cutlet. (It’s okay if the breasts are not fully cooked at this stage, but they should be mostly cooked.) Place the browned cutlets on a plate and set aside. In the meantime,
add ½ cup chicken broth, 1/3 cup lemon juice, and ¼ brined capers (rinsed and drained) to the wok,
and bring to a boil. Reduce to a simmer, and then return chicken to wok, cooking until chicken is fully cooked (about 5-8 mins). Place chicken on serving plate, then add the remaining 2 Tbsp butter to the sauce in the wok, whisking until butter has melted. Pour sauce over chicken, then garnish
with Italian parsley. This recipe is from Giada DeLaurentiis: https://www.google.com/amp/www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.amp (Oct. 2012)
Cooking Adventures 