DIRECTIONS

  1) Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  2) In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 3 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 3 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

  3) Into a saucepan pour Stancato’s Piccata Sauce and heat at medium temperature.  Once the sauce is heated to your liking add the capers and drained artichokes.  Heat for 3 minutes.  Place chicken on a platter and pour Piccata sauce over the chicken and garnish with parsley.