Chicken Piccata Recipe (947)

Ingredients:

• 2 boneless skinless chicken breasts
• ½ cup all-purpose flour
• 3 tablespoons olive oil
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• ¼ cup white wine
• ¼ cup capers
• juice of 1 lemon (about 2 to 2 1/2 tablespoons)
• 1 stick unsalted butter (cut into pads)
• 2 tablespoons chopped fresh parsley
• coarse salt and pepper to taste

Instructions:

1. Slice the chicken breasts in half widthwise.
2. Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
3. Add the flour to a bowl, season very well with salt and pepper, and mix.
4. Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
5. Add the olive oil to a large frying pan over high heat. Once the oil begins to smoke very lightly, add in the chicken breasts and immediately turn the heat down to medium.
6. Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
7. Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
8. Remove the chicken breasts and set them aside.
9. Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
10. Add in the wine, capers, and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
11. Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
12. Finish with parsley, 1 tablespoon of lemon juice, salt, and pepper and pour over the cooked chicken breasts and serve.