Chicken Piccata

Serves 1
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Directions

  1. 1Butterfly and cut in half the chicken breasts, then pound with a meat tenderizer.
  2. 2Butterfly and cut in half the chicken breasts, then pound with a meat tenderizer.
  3. 3Butterfly and cut in half the chicken breasts, then pound with a meat tenderizer.
  4. 4Season chicken with salt and pepper.
  5. 5Season chicken with salt and pepper.
  6. 6Season chicken with salt and pepper.
  7. 7Dredge chicken in flour and shake off excess.
  8. 8Dredge chicken in flour and shake off excess.
  9. 9Dredge chicken in flour and shake off excess.
  10. 10Add extra virgin olive oil to a large skillet over medium-high heat.
  11. 11Add extra virgin olive oil to a large skillet over medium-high heat.
  12. 12Add extra virgin olive oil to a large skillet over medium-high heat.
  13. 13Add 2 pieces of chicken at a time and cook for 2 minutes each side. Set aside on a paper towel.
  14. 14Add 2 pieces of chicken at a time and cook for 2 minutes each side. Set aside on a paper towel.
  15. 15Add 2 pieces of chicken at a time and cook for 2 minutes each side. Set aside on a paper towel.
  16. 16Deglaze pan with white wine.
  17. 17Deglaze pan with white wine.
  18. 18Deglaze pan with white wine.
  19. 19Add shallot, lemon juice, lemon zest, whole lemons, chicken stock, and capers. Simmer until reduced and shallots become translucent.
  20. 20Add shallot, lemon juice, lemon zest, whole lemons, chicken stock, and capers. Simmer until reduced and shallots become translucent.
  21. 21Add shallot, lemon juice, lemon zest, whole lemons, chicken stock, and capers. Simmer until reduced and shallots become translucent.
  22. 22Add cold cubed butter and whisk constantly until combined.
  23. 23Add cold cubed butter and whisk constantly until combined.
  24. 24Add cold cubed butter and whisk constantly until combined.
  25. 25Pour over chicken & top with freshly chopped parsley.
  26. 26Pour over chicken & top with freshly chopped parsley.
  27. 27Pour over chicken & top with freshly chopped parsley.

Ingredients

  • 3 skinless and boneless chicken breasts
  • 3 skinless and boneless chicken breasts
  • 3 skinless and boneless chicken breasts
  • sea salt
  • sea salt
  • sea salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons extra-virgin olive oil
  • 0.75 cup white wine
  • 0.75 cup white wine
  • 0.75 cup white wine
  • 0.5 lemon sliced
  • 0.5 lemon sliced
  • 0.5 lemon sliced
  • 0.33 cup fresh lemon juice
  • 0.33 cup fresh lemon juice
  • 0.33 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 0.25 cup chicken broth
  • 0.25 cup chicken broth
  • 0.25 cup chicken broth
  • 0.25 cup brined capers
  • 0.25 cup brined capers
  • 0.25 cup brined capers
  • 6 tablespoons unsalted butter
  • 6 tablespoons unsalted butter
  • 6 tablespoons unsalted butter
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • shallots
  • shallots
  • shallots

Equipment

meat tenderizerlarge skilletpaper towel