Piccata di Pollo

I had this in Washington D.C. last spring and it was soooo yummy I had to find a receipt. It was served with steamed vegetables and I felt very sanctimonious about my light dinner.....until I saw it has lots of butter!

Piccata di Pollo

(Chicken with Lemon and Caper Sauce)


INGREDIENTS

* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 4 (3-ounce) chicken cutlets
* Flour for dredging chicken
* 1/4 cup dry white vermouth
* 1/4 cup chicken stock or low-sodium chicken broth
* 1 lemon, thinly sliced and seeded
* 2 tablespoons drained capers
* Chopped Italian parsley, for garnish

INSTRUCTIONS

1. Heat 2 tablespoons each butter and olive oil in a large skillet until shimmering hot. Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess. Best if skin is removed first.
2. Brown the chicken on both sides. . Transfer to a plate when done. Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits. Add 1/4 cup chicken stock and cook until syrupy.
3. Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.
4. Season to taste with pepper and a bit of salt (capers are salty), then swirl in 2 tablespoons unsalted butter and sprinkle with chopped Italian parsley. Return the chicken to the pan for 1 to 2 minutes to reheat, then serve immediately.