Everyday Chicken Piccata
Wonderful lemony flavor and easy enough to make on a weekday. You can also substitute veal for the chicken if you desire.
INGREDIENTS:
2 large lemons
1 1/2 lbs chicken cutlets
1 pinch salt
1 pinch freshly ground pepper
1/2 cup flour
4 tbs olive oil
1 large shallot, minced
1 cup chicken stock
2 tbs drained small capers
3 tbs unsalted butter, softened
2 tbs minced fresh parsley leaves
DIRECTIONS:
1. Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
2. Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
3. Salt & pepper each cutlet generously and coat each with flour.
4. Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
5. Transfer cutlets to warm plate.
6. Add remaining oil and repeat with remaining cutlets.
7. Add shallot to pan over medium heat and saute until fragrant (30 seconds).
8. Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
9. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
10. Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
11. Spoon sauce over chicken and serve immediately.
Prep: 20 minutes
Cook: 40 minutes
Serves: 4