Adapted from Giada de Laurentiis' Chicken Piccata recipe and Emeril's Veal Piccata recipe.
2 skinless and boneless chicken breasts, butterflied and then cut in half
salt, pepper, and Herbes de Provence
flour for dredging
2 tbsp unsalted butter
3 tbsp olive oil
2 to 2.5 tbsp fresh lemon juice
1/2 cup chicken broth
2 tbps brined capers, rinsed
1/2 cup dry, white vermouth
Directions
Season chicken with salt, pepper, and Herbes de Provence.
Dredge chicken in flour and shake off excess
In a large skilled over medium high heat, melt 1 tbsp butter with 3 tbsp 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 1 more tbsp butter and add another tbsp olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Then transfer chicken to plate.
Deglaze pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced to about 1/3, add the chicken stock, lemon juice and capers. Stir and then bring to a boil. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken and capers to plate.
Stir and boil down the sauce until it thickens to your preferred consistency. For a thick consistency, boil until it looks like the brown bits have dissociated from the oil. Then pour over the chicken.
