Chicken Piccata is a staple found in most Italian restaurants. It is one that everyone loves plus, it’s incredibly simple to create at home.
- 2 lemons
- ½ cup all-purpose flour
- 4 boneless, skinless chicken breasts
- Salt and pepper
- ¼ cup vegetable oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup chicken broth
- 2 tablespoons capers, rinsed
- 3 tablespoons unsalted butter, cut into pieces and chilled
- 2 tablespoons fresh parsley, minced
- Adjust oven rack to middle position and heat oven to 200℉. Halve 1 lemon, trim ends, and slice lemon into thin half-moons. With the remaining lemon, squeeze ¼ cup juice.
- Cut chicken horizontally into 2 thin cutlets, then cover with plastic wrap and pound to ½-inch thickness.
- Pat cutlets dry with paper towels. Season with salt and pepper.
- Dredge chicken in flour, shaking off any excess.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Heat oil until just smoking.
- Brown half of the chicken cutlets until lightly golden on both sides (about 4 minutes).
- Transfer to plate and keep warm in the oven. Repeat with remaining oil and cutlets.
- Add shallot and garlic to the oil left in the skillet and cook over medium heat until shallot is softened (about 2 minutes).
- Stir in broth and lemon slices. Scrape up any browned bits and simmer until reduced and slightly syrupy (about 8 minutes).
- Stir in lemon juice and capers. Turn the heat to low and whisk in putter, 1 piece at a time.
- Turn off heat, stir in parsley, and season with salt and pepper.
- Spoon sauce over chicken and serve.
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
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