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Chicken Piccata


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  • 2 large lemons
  • 4 boneless, skinless chicken breasts, trimmed of excess fat and cut into thin strips
  • salt and ground black pepper
  • 1/2 cup all-purpose flour
  • 4 T vegetable oil
  • 1 small shallot, minced
  • 1 cup chicken broth
  • 2 T drained small capers
  • 3 T unsalted butter, softened
  • 2 T minced fresh parsley leaves


Servings 6


Step 1

Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200˚F. • Halve one lemon, end to end. Trim ends from one half and cut crosswise into slices 1/4 inch thick; set aside. Juice remaining half and a whole lemon to obtain 1/4 cup juice; reserve. • Sprinkle both sides of cutlets generously with salt and pepper. • Measure flour into pie plate or shallow baking dish. Working one cutlet at a time, coat with flour and shake to remove excess. • Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 T oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2-1/2 minutes. Turn cutlets and cook until second side is lightly browned , 2 to 2-1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. • Add remaining 2 T oil to now-empty skillet and heat until simmering. Add remaining chicken pieces and repeat. Add shallot to the skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds. Add stock and lemon slices, increase heat to high and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.• Simmer until liquid reduces to about 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.

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