Chicken Piccata

By suepeasley

Ingredients

• 8 boneless chicken breast halves
• Salt, pepper
• 3/4 cup flour
• 6 tablespoons unsalted butter
• 1/4 cup sliced shallots
• 1/2 cup dry white wine (chardonnay works well)
• 1/4 cup chicken broth
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1/4 cup chopped fresh parsley or cilantro (I didn’t do this)
• 3 tablespoons capers
• 1 tablespoon lemon zest

Preparation

Step 1

Pound the chicken breasts until thin and even in thickness. Season both sides, dredge with flour. Heat butter in a large sauté pan over medium heat until foamy. Add the shallots and chicken, in batches, 3-4 minutes per side until golden.
Deglaze the pan with the wine and chicken broth, stirring up the browned bits from the pan. Increase the heat to high and boil until reduced by about half. Stir in the lemon juice and immediately drizzle the sauce over the chicken. Sprinkle generously with parsley, capers, and lemon zest.