CHICKEN PICCATA

Ingredients:
4 boneless, skinless chicken breasts, cut in half lengthwise into 8 flat, even pieces
3 tbsp. butter
1 tbsp. olive oil
Salt and pepper
1 tbsp. paprika
½ cup plus 2 tbsp. lemon juice
¼ cup chicken or beef stock (see recipes on pages 260 and 263)
4 tbsp. capers, drained, or rinsed if salted
1 lemon, sliced into 1⁄6-inch rounds
3 whole radicchio Treviso (the long one)
2 cups shaved Parmesan cheese
2 tbsp. extra-virgin olive oil

Piccata means “pounded” in Italian. In America, chicken piccata is associated with a lemony caper sauce, but that’s not the only way you can make it. My family’s traditional chicken piccata is with mushrooms, like the chicken Marsala recipe above, but it can also be made with lemon, or with red wine and radicchio, or with whatever the heck you want. But unless you piccata it, don’t call it piccata.
Directions: 

• Place each chicken piece between two sheets of plastic wrap and pound, using a meat mallet, to a thickness of about ¹⁄4 inch.
• Heat 1 tbsp. of the butter and the olive oil in a sauté pan over medium heat.
• Season the chicken on both sides with salt, pepper, and paprika. Cook in the olive oil until nicely browned on both sides.
• Add the 1 ⁄2 cup of lemon juice, the stock, the capers, the rest of the butter, and the lemon slices. Reduce until the sauce is thick and velvety. Turn off the heat.
• Julienne the radicchio and toss it in a bowl with the 2 tablespoons of lemon juice, the Parmesan, and the extra-virgin olive oil, plus a pinch of salt and pepper.
• Serve the chicken with the radicchio on top.

http://fabioviviani.com/general-recipes/chicken-piccata/