Classic Chicken Piccata

By Trix

Ingredients

• 2 large lemons
• 5 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
• 1 pinch salt
• 1 pinch black pepper
• 1/2 cup flour
• 4 tablespoons olive oil
• 1 small shallot, minced (about 2 tablespoons)
• 1 cup low-sodium chicken broth
• 2 tablespoons capers, drained
• 3 tablespoons unsalted butter, softened
• 2 tablespoons fresh parsley, minced
• Couscous or angel hair pasta, for serving

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

An easy dish to prepare, this chicken piccata still makes a presentation elegant enough for company.

The flavor of this recipe was absolutely delicious, with a tart pucker from all the lemon and capers that's balanced by a last-minute addition of butter and the fresh brightness of parsley. The shallots get melty as they cook down, making for a sauce that's perfect on its own with the angel hair and even better when you add the chicken.

Season both sides of the chicken breasts generously with salt and pepper. Place flour into a shallow dish or pan. Coat each breast with flour, and shake to remove excess.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Cook half the batch in the skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add remaining chicken pieces and repeat.

Add the lemon juice, capers, shallots, lemon slices, and chicken broth, and simmer until the sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in the butter until it melts and thickens the sauce. Swirl in the parsley. Spoon over chicken and serve immediately over a bed of couscous or angel hair pasta.