Chicken Piccata

By fuzzygroup

Ingredients

• 2 large lemons
• 4 boneless skinless breasts about 1.5 pounds cut in half horizontally
• table salt and ground black pepper
• 1/2 cup flour
• 4 tbsp vegetable oil
• 1 small shallot (2 tbsp) or 1 medium garlic clove minced
• 1 cup chicken broth
• 2 tbsp drained small capers
• 3 tbsp unsalted butter softened
• 2 tbsp minced parsley

Preparation

Step 1

1. Adjust oven rack to lower middle, heat to 200 degrees with plate inside it.

2. Halve 1 lemon, pole to pole. Trim ends from 1 half and cut crosswise into slices 1/8 to 1/4 inch thick. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.

3. Sprinkle both sides of cutlet generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working 1 cutlet at a time, coat with flour and shake to remove excess.

4. Heat heavy bottomed 12-inch skilled over medium-high heat until hot -- about 2 minutes; add 2 tbsp oil and swirl pan to coat. Lay 1/2 of chicken pieces in skillet. Saute cutlets without moving them until lightly browned on 1st side, 2 to 2.5 minutes. Turn cutlets and cook until 2nd side is lightly browned, 2 to 2.5 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tbsp oil to now empty skilled and heat until shimmering. Add remaining ticket pieces and repeat.

5. Add shallot or garlic to now-empty skillet and return skilled to medium heat. Saute until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add broth and lemon slices and increase heat to high while scraping skillet with wooden spoon to loosen browned bits. Simmer until liquid reduces to 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.