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Chicken Piccata

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Ingredients
  

  • 1 large lemon sliced in half – one half sliced thinly, other half juiced (4 tablespoons)
  • 2 boneless skinless chicken breast cutlets, rinsed and dried thoroughly
  • Salt and ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • ½ a shallot or very small shallot minced
  • 1 clove garlic minced
  • ½ cup chicken stock or broth
  • 1 tablespoon small capers drained
  • 4½ teaspoons unsalted butter softened
  • 1 tablespoon minced fresh parsley leaves

Instructions
 

  • Sprinkle both sides of cutlets generously with salt and pepper. Dredge cutlets in the flour (I shake them up in a paper bag).
  • Heat a heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add a tablespoon of oil; swirl pan to coat.
  • Lay the chicken cutlets in and sauté, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes.
  • Remove cutlets from the skillet to serving plates and let rest while you make the sauce.
  • Add shallot and garlic to empty skillet and sauté until fragrant. Add the stock/broth and lemon slices, increase heat to high and scrape loose any browned bits.
  • Simmer until liquid reduces to about 5 or 6 tablespoons, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 5 or 6 tablespoons, about 1 minute.
  • Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
  • Spoon sauce over chicken and serve immediately with a side of pasta and/or vegetables.