The Modern Proper’s Chicken Piccata

Yield: 6 servings

Ingredients

• 900 grams chicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces

• ½ teaspoon freshly cracked black pepper

• 1 ¾ teaspoons sea salt

• 1 cup flour

• 10 tablespoons unsalted butter

• 4 tablespoons extra-virgin olive oil

• 1 shallot, finely chopped

• 1 tablespoon minced garlic (from 4-6 cloves)

• 1 ½ cups chicken stock

• 1 teaspoon lemon zest (from 1 lemon), plus more to taste

• 1 tablespoon fresh lemon juice

• 2 tablespoons capers, drained

• Fresh parsley, chopped, optional

Directions

1. Season chicken all over with pepper and 1½ teaspoons of the salt. Place flour in a shallow bowl. Dip each piece of chicken in the flour, turning to coat and shake off any excess. Discard 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. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.

3. Add shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Stir in stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.

4. Pour sauce over the chicken and garnish with parsley before serving.