Lemon Chicken Piccata
This dish is from Ali Slagle of the NYTimes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)*
- Kosher salt and black pepper
- All-purpose flour, for dredging
- 6 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil, plus more as needed
- 1 shallot, peeled and sliced lengthwise
- 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
- 3/4 cup chicken stock
- 4 tsp drained capers
- Coarsely chopped fresh parsley, for garnish (optional)
Instructions
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
- * Tip: Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.