Chicken Piccata

• servings: 6 servings
• total time: 40 minutes

Ingredients

2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces

½ teaspoon freshly cracked black pepper

1¾ teaspoons sea salt

1 cup flour

10 tablespoons unsalted butter

4 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 tablespoon minced garlic (from 4-6 cloves)

1½ cups chicken stock

1 teaspoons lemon zest (from 1 lemon), plus more to taste

1 tablespoon fresh lemon juice

2 tablespoons capers, drained

Fresh parsley, chopped, optional

Directions

Prepare the chicken

Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.

Cook the chicken

Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.

Make the sauce

Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.

Add sauce, garnish and serve

Pour the sauce over the chicken and garnish with parsley before serving.

Nutrition

• Calories: 457
• Total Fat: 30 g
• Saturated Fat: 31 g
• Cholesterol: 109 mg
• Sodium: 536 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g