Chicken Piccata
Chicken Piccata
ngredients
-
2
large lemons
-
6
boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
-
1 pinch
salt
-
1 pinch
black pepper
-
1/2 cup
flour
-
4 tablespoons
olive oil
-
1
small shallot, minced (about 2 tablespoons)
-
1 cup
low-sodium chicken broth
-
2 tablespoons
capers, drained
-
3 tablespoons
unsalted butter, softened
-
2 tablespoons
fresh parsley, minced
-
6
servings couscous or angel hair pasta
Directions
- Cut
one lemon in half lengthwise. Trim the ends from one half and cut
across into thin slices about 1/8 inch thick; set aside. Juice the
remaining half and whole lemon to obtain about 1/4 cup juice; set aside.
- Season
both sides of the chicken breasts generously with salt and pepper.
Place flour into a shallow dish or pan. Coat each breast with flour, and
shake to remove excess.
- Heat
2 tablespoons of olive oil in a large, heavy-bottomed skillet over
medium-high heat until hot, about 2 minutes. Cook half the batch in the
skillet without moving them until lightly browned on the first side, 2
to 2 1/2 minutes. Turn and cook until the second side is lightly
browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the
oven, or cover with aluminum foil. Add the remaining 2 tablespoons of
oil to the skillet and heat until shimmering. Add remaining chicken
pieces and repeat. Add cooked chicken to previous batch and keep warm
in 200 degree oven.
- Using
the pan in which you cooked the chicken, sauté the shallots in the oil
and browned bits remaining in the pan. Once shallots become
translucent, add the chicken broth and lemon slices. Allow to cook
until lemon slices are well-softened.
- Add
the capers and lemon juice, and allow to reduce to concentrate flavors.
Remove pan from heat and swirl in the butter until it melts and
thickens the sauce. Swirl in the parsley. Spoon over chicken and serve
immediately over a bed of couscous or angel hair pasta.
