Chicken Piccata

I found a few recipes for this last week, and combined them into what you see here.  This is a meal that was brought over in those first few blurry days after my father passed.  It was exactly what it was intended to be: comfort food.

Chicken Piccata
- 4 boneless chicken breasts
- salt
- pepper
- 1/4 cup flour
- 1/2 cup (1 stick) butter, divided
- 1/3 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 cup chicken stock
- 1 jar capers, rinsed of brine
- 1 lb pasta, cooked

Butterfly and separate chicken breasts.  Sprinkle with salt and pepper, then coat in flour.  Melt half the butter in large sauce pan with olive oil.

Brown the chicken in batches, setting aside when done. 

Once all chicken is cooked, add the lemon juice, chicken stock and capers to the pan.  Bring to a boil, scraping browned bits from bottom.  Boil five minutes. 

Put chicken back in pan, then reduce heat and simmer 10 minutes. 

Remove the chicken one more time.  Add the rest of the butter to the pan, stirring completely.  Pour warm sauce over chicken and pasta.