Chicken Piccata

Cynthia Winward

2 large lemons (Never use bottled lemon juice. Nasty!)
4 boneless skinless chicken breasts (about 1 ½ pounds), pounded think to make cutlets
salt and pepper
½ cup all-purpose flour
4 T. vegetable oil
1 small shallot, minced
1 small garlic clove, minced
1 cup chicken stock or canned low-solium chicken broth
2 T. drained small capers
3 T. unsalted butter, softened
2 T. minced fresh parsley leaves
hot cooked rice, noodles, or potatoes

1. Warm a heatproof serving dish in oven to 200 degrees.
2. Halve one lemon. Trim end from one half and cut into slices 1/8” inch thick. Juice the other half and the other whole lemon to obtain ¼ cup juice
3. Salt and Pepper both sides of chicken cutlets. Measure flour into a pice plate and lightly coat chicken with flour, shake off excess.
4. Heat heavy bottomed 12” skillet over medium-high heat until hot, about 2 minutes; add 2 T. oil and swirl to coat pan. Lay half of the chicken pieces in skille. Sauté cutlets, without moving them on one side until lightly browned about 2 ½ minutes. Turn cutlets and cook another 2 ½ minutes. Remove from pan and transfer to the dish in the oven. Repeat sautéing process for remaining chicken and remaining oil.
5. To the empty pan add shallot and garlic. Saute until fragrant, about 30 seconds. Increase heat to high and scrape skillet bottom with wooden spoon to loosen browned bits. Add stock and lemon slices. Simmer until liquid reduces to about ½ cup, about 4 minutes. Add lemon juice, capers, butter and parsley. Heat until slightly thickened. Spoon sauce over chicken and serve immediately with rice. Print Recipe