Chicken Piccata
by Holly Erickson & Natalie Mortimer https://themodernproper.com/chicken-piccata

(chicken, Italian )

Chicken Piccata
Chicken Piccata

Yield: 6 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Calories: 457

Ingredients

2 lb chicken cutlets, tenders, or breasts
      (halved horizontally)
2½ tsp salt, divided
½ tsp pepper
1 C flour for dredging
10 Tbsp butter, cut into pieces, divided
4 Tbsp EVOO, divided
1 shallot, minced
1 Tbsp garlic, minced
1½ C chicken stock
1 lemon, juiced (1 Tbsp)
2 tsp lemon zest
2 Tbsp capses, drainee
parsley, chopped, for garnish

Instructions
  1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
  2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
  3. Working in batches, taking care not to crowd the pan, add ˝ the chicken and sauté until golden brown, about 2 ˝ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
  4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
  5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
  6. Add the stock and simmer until reduced by half, about 4-5 minutes.
  7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ˝ teaspoon of salt. Garnish with parsley if using.
  8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
Serving Suggestions
  • Buttered Noodles
  • Roasted Veggies
  • Smashed Potatoes
  • Sauteed Spinach
  • Lemon Garlic Herb Rice
  • Mashed Potatoes
  • Roasted Asparagus
  • Angel Hair Pasta