Chicken Piccata

Lemony, with capers and plenty of butter.

Ingredients

• 2 kg boneless, skinless chicken breasts, butterflied 
  
• ½ teaspoon freshly ground black pepper
  
• 1 ¾ teaspoons salt
  
• 1 cup flour
  
• 10 tablespoons unsalted butter
  
• 4 tablespoons extra virgin olive oil
  
• 1 shallot, finely chopped
  
• 1 tablespoon finely chopped garlic (from 4-6 cloves, optional)
  
• 1 ½ cups chicken broth
  
• 1 teaspoon lemon zest (from 1 lemon), plus more to taste
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons capers, drained
  
• Fresh parsley, chopped, optional for serving

Step-by-step instructions

1) Season the chicken all over with pepper and 1½ teaspoons salt. Put the flour in a shallow bowl. Dip each piece of chicken in the flour, turning to coat, then shake off the excess. 

2) Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat until the butter melts. Add half the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.

3) Add the shallot to the skillet and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the broth and simmer until the liquid has reduced by half, 4-5 minutes. Reduce the heat to low and stir in 4 tablespoons butter, the capers, lemon zest, lemon juice, and the remaining ½ teaspoon salt.

4) Pour the sauce over the chicken and garnish with parsley before serving.

Enjoy your meal!