Chicken Piccata

Recipe by Sue Freeman
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
  • Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
  • Salt & pepper each cutlet generously and coat each with flour.
  • 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).
  • Transfer cutlets to warm plate.
  • Add remaining oil and repeat with remaining cutlets.
  • Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
  • Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
  • Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
  • Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
  • Spoon sauce over chicken and serve immediately.
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