Chik'n Piccata

I recently discovered Gardein brand frozen vegetarian meats and bought a couple different varieties.  One of them was chicken scallopini, and I wasn't sure how one serves such a thing, so I looked around online and ended up making them into veg chicken piccata with this recipe.  I've never eaten real chicken piccata, so I'm not sure how this compares, but I enjoyed it and I'm making it again tonight to finish off the bag of veg chicken scallopini.  The real chicken piccata recipe comes from Giada de Laurentiis of FoodNetwork.

Ingredients
2 Gardein vegetarian chicken scallopini chicken breast things (or click the link above for Giada's info on using actual meat)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup vegetable stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

3. Into the pan add the lemon juice, stock and capers. 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. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.