Chicken Piccata

58 mins
Serves 2
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Directions

  1. 1Pound the chicken breasts to 1/2 inch thickness.
  2. 2Pound the chicken breasts to 1/2 inch thickness.
  3. 3Pound the chicken breasts to 1/2 inch thickness.
  4. 4Pat the chicken breasts dry with paper towels.
  5. 5Pat the chicken breasts dry with paper towels.
  6. 6Pat the chicken breasts dry with paper towels.
  7. 7In a bowl, mix together all-purpose flour, granulated garlic, kosher salt, and pepper. Whisk to combine.
  8. 8In a bowl, mix together all-purpose flour, granulated garlic, kosher salt, and pepper. Whisk to combine.
  9. 9In a bowl, mix together all-purpose flour, granulated garlic, kosher salt, and pepper. Whisk to combine.
  10. 10Season chicken breasts with kosher salt and pepper.
  11. 11Season chicken breasts with kosher salt and pepper.
  12. 12Season chicken breasts with kosher salt and pepper.
  13. 13Heat a 10-inch frying pan over medium heat.
  14. 14Heat a 10-inch frying pan over medium heat.
  15. 15Heat a 10-inch frying pan over medium heat.
  16. 16Dredge chicken breasts in the flour mixture, coating both sides.
  17. 17Dredge chicken breasts in the flour mixture, coating both sides.
  18. 18Dredge chicken breasts in the flour mixture, coating both sides.
  19. 19Add olive oil to the pan.
  20. 20Add olive oil to the pan.
  21. 21Add olive oil to the pan.
  22. 22Once the oil shimmers, add the chicken breasts to the pan.
  23. 23Once the oil shimmers, add the chicken breasts to the pan.
  24. 24Once the oil shimmers, add the chicken breasts to the pan.
  25. 25Sear the chicken for 2-3 minutes per side, without disturbing them.
  26. 26Sear the chicken for 2-3 minutes per side, without disturbing them.
  27. 27Sear the chicken for 2-3 minutes per side, without disturbing them.
  28. 28Remove the chicken from the pan and set aside.
  29. 29Remove the chicken from the pan and set aside.
  30. 30Remove the chicken from the pan and set aside.
  31. 31In the same pan, sauté the shallot for 1 minute.
  32. 32In the same pan, sauté the shallot for 1 minute.
  33. 33In the same pan, sauté the shallot for 1 minute.
  34. 34Roll the lemon to loosen the juice.
  35. 35Roll the lemon to loosen the juice.
  36. 36Roll the lemon to loosen the juice.
  37. 37Add the lemon peel and lemon juice to the pan.
  38. 38Add the lemon peel and lemon juice to the pan.
  39. 39Add the lemon peel and lemon juice to the pan.
  40. 40Add the chicken stock and capers.
  41. 41Add the chicken stock and capers.
  42. 42Add the chicken stock and capers.
  43. 43Return the chicken to the pan.
  44. 44Return the chicken to the pan.
  45. 45Return the chicken to the pan.
  46. 46Reduce the heat to medium-low and cook for 2-3 minutes.
  47. 47Reduce the heat to medium-low and cook for 2-3 minutes.
  48. 48Reduce the heat to medium-low and cook for 2-3 minutes.
  49. 49Remove the chicken and add cold, unsalted butter to the pan.
  50. 50Remove the chicken and add cold, unsalted butter to the pan.
  51. 51Remove the chicken and add cold, unsalted butter to the pan.
  52. 52Keep stirring until the butter is melted and the sauce is thickened.
  53. 53Keep stirring until the butter is melted and the sauce is thickened.
  54. 54Keep stirring until the butter is melted and the sauce is thickened.
  55. 55Pour the sauce over the chicken, garnish with parsley, and serve.
  56. 56Pour the sauce over the chicken, garnish with parsley, and serve.
  57. 57Pour the sauce over the chicken, garnish with parsley, and serve.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 boneless, skinless chicken breasts
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons kosher salt
  • 2 tablespoons kosher salt
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 3 lemon
  • 3 lemon
  • 3 lemon
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 1 tablespoon capers
  • 1 tablespoon capers
  • 1 tablespoon capers
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley

Equipment

meat pounderpaper towelsbowlwhisk10-inch frying pantongscitrus juicer