Chicken Piccata with Steamed Rapini

Directions

• 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 ghee with 3 tablespoons olive oil.
• When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove pan from heat and transfer chicken on a plate.
• Add the lemon juice, stock and capers to the pan. 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. Meanwhile steam the rapini for 2 minutes.
• Remove chicken to platter. Add remaining 2 tablespoons ghee to sauce and whisk vigorously. Pour sauce over chicken and rapini and garnish with parsley.