This chicken piccata is so delicious you’ll never order it out at a restaurant again!
Ingredients
- 4 chicken breasts butterflied and cut in half
- 2 lemons
- 3/4 cup of all purpose flour
- 1/4 cup plus 1 teaspoon of vegetable oil
- 1 minced shallot
- 1 minced clove of garlic
- 1 cup of chicken broth
- 3 tablespoons of unsalted butter
- 2 tablespoons of capers
- 1 tablespoon of parsley
- Salt and pepper to taste
Instructions
- Take the chicken pieces and put them into a bowl with 2 teaspoons of salt and 1/2 teaspoon of pepper.
- Cut a lemon in half, and save it. Cut the other half in half again, and then chop into triangle shaped pieces and try to remove any seeds if you can. Juice the other whole lemon and the extra half and leave that to the side.
- Put the flour in a shallow dish and lightly dredge each cutlet.
- Heat up 2 tablespoons of oil in a skillet over medium-high heat until it’s smoking, then reduce to medium and put in the cutlets. Cook 2-3 minutes on each side and repeat for your remaining cutlets.
- Add 1 more teaspoon of oil and fry the shallot until soft, and the garlic until fragrant. Add in the broth, lemon juice, the lemon slices, and bring it to a simmer.
- Put the chicken back in for 5 minutes, turn off the heat, whisk in the butter, and add in the capers and parsley.
