Chicken Piccata

By timbrehse

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts
• 1/2 c. flour + 1 heaped teaspoon, divided
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• 1/4 c. shallots, diced
• 1 garlic clove, finely minced
• 1/4 c. white wine
• 1 1/2 c. chicken stock or broth
• 2 lemons
• 1/4 c. brined capers, drained
• salt + pepper
• lemon slices
• 1/4 c. fresh flat-leaf parsley, roughly chopped

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from the.com

Preparation

Step 1

Add ½ c. flour to a shallow bowl; add the remaining 1 heaped teaspoon to a separate bowl to thicken the sauce.
Gently pound the chicken cutlets with a meat mallet to about ½ inch thick.
Season the chicken with salt and pepper.
Dredge the chicken in flour shaking off any excess.
In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat.
Add the chicken and brown on both sides, about 3-4 minutes per side.
Remove the chicken to a plate an cover with foil to keep warm.
Add the shallots to the pan; & saute until soft, but not colored, about 2 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the wine and bring to a boil, degrees the pan
Reduce the liquid by half.
Add the chicken stock and bring to a boil.
Add a splash of stock to the reserved 1 teaspoon of flour and whisk well to dissolve any lumps.
Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.
Reduce to a simmer and stir in the remaining 1 tablespoon of butter.
Add the juice of half a lemon and sprinkle in the capers.
Return the chicken and any accumulated juices to the pan.
Taste the sauce; season with extra lemon juice, salt and pepper if desired.
To serve, transfer the chicken to a serving platter and top with the sauce.
Garnish with lemon slices and fresh parsley.


Instructions