Chicken Piccata Recipe

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 tablespoon 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.

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