Chicken Piccata

Chicken Piccata

1 Serving
 
Ingredients
  • 1 chicken cutlet
  • 3 tablespoons instant or AP flour
  • vegetable oil
  • 1 teaspoon minced shallots
  • 1/4 cup chicken stock
  • 1/2 tablespoons capers, drained and lightly rinsed
  • 1 tablespoon cold butter, cold
  • 1 lemon
  • 1/2 tablespoons chopped parsley leaves
  • course salt
  • black pepper
Prepare Lemons
  1. Cut one 1/8″ slice of lemon and reserve.
  2. Juice remaining lemon; reserve.
Prepare the Chicken
  1. Season chicken with salt and pepper.
  2. Lightly coat both sides with flour.
  3. Shake off excess flour.
Brown the Chicken
  1. Heat 1 teaspoon oil in a small skillet over medium-high heat until almost smoking; place cutlet in skillet and cook without moving until browned, about 2 minutes.
  2. Turn the chicken and continue to cook until second side is opaque, 15 to 20 seconds.
  3. Reserve warm.
Make the Sauce
  1. In the same pan and off heat, add 1 teaspoon oil and shallots to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
  2. Add stock and lemon slice, increase heat to high, and deglazing the sucs.
  3. Simmer until reduced slightly, 2 to 3 minutes.
  4. Remove from the heat and add lemon juice and capers.
  5. Swirl in cold butter and add in parsley.
  6. Season with salt and pepper.
  7. Pour sauce over chicken and serve immediately.