Chicken Picatta

Used and revised Giada De Laurentiis' recipe on www.foodnetwork.com.

1 lb of chicken tenders
Sea salt and freshly ground black pepper
Flour, for dredging
6 Tbsp unsalted butter
5 Tbsp EVOO
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley, chopped
1/2 bag of wide egg noodles
freshly grated Parmesan

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 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 2pieces 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 butter to sauce and whisk vigorously.

Cook pasta according to directions, boil for about 8 minutes. Pour sauce over chicken and garnish with parsley. Sprinkle with freshly grated Parmesan.

Helpful lemon hints: Press and roll lemon between palm and counter top to loosen up juices. Squeeze lemon juice by holding lemon cut side up, so when you squeeze the lemon, the seeds stay on the lemon instead of your dish.