This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it's not practical to use only the frying pan on the stove.

(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).

Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted butter
1/4 cup olive oil
2 lemons, 1 juiced, 1 sliced
1 cup dry white wine
1 cup chicken stock
1 bullion cube
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow d.