Ingredients: |
Ingredients: 2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
½ teaspoon freshly cracked black pepper
1¾ 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)
1½ cups chicken stock
1 teaspoons lemon zest (from 1 lemon), plus more to taste
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
Fresh parsley, chopped, optional
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Directions: |
Directions:1. Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.
chicken breast cutlet dredged in flour and placed on a baking sheet
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 the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the 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 the sauce over the chicken and garnish with parsley before serving. |
This recipe for Chicken Picata is from