Chicken Piccata

Source: https://themodernproper.com/chicken-piccata

Yield: 6 servings

Ingredients

   2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
   2 ½ tsp Salt, divided
   ½ tsp Pepper
   1 cup Flour for dredging
   10 tbsp Butter, cut into pieces, divided
   4 tbsp Olive oil, divided
   1 Shallot, minced
   1 tbsp Garlic, minced
   1 1/2 cups Chicken stock
   1 Lemon juiced (1 tbsp)
   2 tsp Lemon zest
   2 tbsp Capers, drained
   Parsley, chopped, for garnish (optional)

Directions

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 or salad.