chicken piccata

Ingredients

• 2 lbsChicken cutlets, tenders or chicken breasts (halved horizontally)-I like to pound out the chicken but not a must-makes is more tender
• 2 ½ tspSalt, divided
• ½ tspPepper
• 1 cupFlour for dredging (I like to add my fave Italian dried herbs, optional)
• 6-10 tbspButter, cut into pieces, divided
• 4 tbspOlive oil, divided
• 1Shallot, minced
• 1 tbspGarlic, minced
• 1 1/2 cupsChicken stock
• 1Lemon juiced (1 tbsp)
• 2 tspLemon zest
• 2 tbspCapers, drained
• Parsley, chopped, for garnish (optional)

Method

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.

2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.

3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.

4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.

5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

6. Add the stock and simmer until reduced by half, about 4-5 minutes.

7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.

8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta, mashed potatoes, rice or salad.

inspired by the modern proper