Chicken Piccata

3-4 chicken breasts, cut in half and sliced thinly into cutlets
salt & pepper
1/2 c. flour
4 T. oil, olive or vegetable
1 shallot, minced
1 garlic clove, minced
1 c. chicken broth
1/2 large lemon, sliced 1/4 inch thick half moons, discard ends.
1 T. dried parsley or 2 T. fresh
1/2 c. fresh lemon juice
2 T. capers (optional)
3 T. unsalted butter, cut in 3 pieces, chilled

Adjust oven rack to middle and heat oven to 200 degrees. Spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Dredge through flour to coat and shake off excess.
Heat 2 T. of oil in a 12 inch skillet over medium high until just smoking. Add half of the cutlets and cook until light golden brown (about 2 minutes per side). Transfer to a plate and keep warm in oven. Add remaining 2 T. oil and cook remaining cutlets the same way and warm in oven.
Add shallot and garlic to oil left in skillet, reduce heat to medium, and cook until softened (1-2 minutes). Stir in broth, lemon slices, and parsley (if using dried) scraping up browned bits. Simmer until reduced and slightly syrupy, about 6-8 minutes.
*Important: If doubling this recipe, don't double lemon slices - this will make the sauce too bitter.)
Stir in the lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Off the heat, stir in parsley (if using fresh) and season with salt and pepper to taste. Spoon sauce over chicken before serving. For picky eaters, you can strain the sauce over the chicken and discard cooked shallot and parsley (or save for non picky eaters!)

Serve with rice and roasted or steamed asparagus.


Diana G.