Buddy's Chicken Piccata

I'll be honest here-I'm not really sure how I feel about Buddy Valastro, TLC's "Cake Boss." On one hand, he obviously has a very successful business, and millions of fans. My friends in New Jersey have told me (in between eye rolls) how tourists will stand in line outside Carlo's Bakery in Hoboken for hours just to buy their pastries, despite the fact that there is a very wide variety of amazing Italian bakeries in the NYC/NJ area. That being said, I think he's just a little bit....much. His overly-exaggerated Italian gestures and expressions tend to grate on me, and every time he says "that's how we do it in Hoboken, baby!" I die a little bit inside. Not to mention, my husband and I frequently refer to him as the fondant fornicator. I've heard very mixed reviews from the locals on his cakes and pastries.

However, I will give credit where credit is due. His TLC show "Kitchen Boss" is light years ahead of "Cake Boss." It's (mostly) just Buddy in the kitchen, so he tones down his over-the-top-dramatic-Italian routine, and his recipes are actually very good. His cooking style is very similar to my family's, so I'll admit I'm a little bit biased. I decided to give his chicken piccata recipe a try the other night, because a) it's easy, b) the ingredients are cheap and easy to find, and c) I've eaten chicken piccata in restaurants before, but I've never actually made it myself. Will and I really enjoyed it, and I've found myself browsing through his recipes on TLC's website for the past few days.
Source: Buddy Valastro, "Kitchen Boss"

Ingredients:

2 whole boneless skinless chicken breasts
salt, as needed
1/2 cup all-purpose flour
1/4 cup grated Parmesan
2 T olive oil
3 T butter, divided
1/4 cup dry white wine
1/2 cup rich chicken stock
2 small, thin-skinned lemons, juiced
1/4 cup chopped parsley
2 T capers, drained and rinsed

Directions:

1. Lightly salt both sides of chicken cutlets. Dredge cutlets in flour and cheese mixture, patting off excess. 

2. Heat a large sauté pan over med-high heat. Add oil and one tablespoon butter. When butter foams, add cutlets, in batches if necessary, to color and cook through both sides -- a couple of minutes.

3. Remove chicken to plate and keep warm.

4. Add wine, broth, and lemon juice, scraping the bottom browned bits into the sauce, reduce to sauce consistency. Remove from heat. (Sorry for the unbelievably crappy picture).

5. Add pinch of salt and parsley. Swirl in the two tablespoons butter and the capers.

6. Pour the sauce over the chicken and serve immediately.