Family Favorite: Chicken Picatta

Ever since I bought Giada De Laurentis's cookbook several years ago, Everyday Italian, I've been making her Chicken Picatta on a regular basis. I just think her recipe is perfect and have never deviated from it in any way. I like to serve it with steamed asparagus but a side salad would be a nice accompaniment.

To make it a little easier, I buy my chicken breasts already butterflied (chicken cutlets). Most supermarkets have chicken cutlets and if they don't, the butcher can butterfly them for you. I also prefer to buy the premium or organic chicken. I believe that it tastes better and is better for you.

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley

Red wine doesn't go with this dish but Marty won't drink white!