By Giada DeLaurentiis
One of the top 10 most saved recipes from The Food Network
Adapted by KosherEye
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 parve margarine
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 parve margarine with 3 tablespoons olive oil. When margarine 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 margarine and add another 2 tablespoons olive oil. When margarine 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 margarine to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Recipe: Kosher, poultry, chicken