Chicken Piccata
PROCESSED⏱ Prep: 15min
🔥 Cook: 20min
👥 Serves: 4
Ingredients
- 4 boneless, skinless chicken breasts
- to taste kosher salt
- to taste black pepper
- as needed all-purpose flour
- 6 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 shallot
- 1 lemon
- 3/4 cup chicken stock
- 4 teaspoons capers
- as needed fresh parsley
Instructions
- Halve the chicken breasts horizontally to make them thin. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.