I need a great recipe for chicken piccata?

I love the chicken piccata they serve at the cheesecake factory. I would love to make it at home,I need a great recipe for chicken piccata?
INGREDIENTS








4 boneless chicken breast cut lengthwise to make 8 pieces


1 cup of flour for dredging


1/4 tsp salt


1/4 tsp of freshly ground black pepper


4 Tbls of butter


2 Tbls of extr virgin olive oil


1/2 cup of chicken broth


1/4 cup of dry vermouth


1/4 cup of freshly squeezed lemon juice


1/3 cup of capers, drained and rinsed


1/3 cup of fresh parsley, chopped


http://www.great-chicago-italian-recipes鈥?/a>I need a great recipe for chicken piccata?
This one is tried and true! Enjoy!








CHICKEN PICCATA





2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


2 cups 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 10 or 12-inch 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.





Reduce heat to medium low and 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.





-- Giada DeLaurentiis
Honey I haven't been out to eat in so long, but here is a recipe we like


Chicken Piccata Recipe





Ingredients





* 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)


* 2 Tbsp grated Parmesan cheese


* 1/3 cup flour


* Salt and pepper


* 4 Tbsp olive oil


* 4 Tbsp butter


* 1/2 cup chicken stock or dry white wine


* 3 Tbsp lemon juice


* 1/4 cup brined capers


* 1/4 cup fresh chopped parsley





Method





1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.





2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.





3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.





4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.





Serves 4.
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