Yield: 4 servings

Scott Nowell

I love a nice Piccata. Chicken, pork, veal, turkey, it doesn’t really matter. Use some thin fish fillets and it’s basically a Fish Meuniere.

• lemon, juiced to obtain 1 TBS juice
• 4boneless, skinless chicken breasts (about 1½ to 2 lb)
• ½cup all-purpose flour
• 4TBS vegetable oil
• 1small shallot, minced (about 2 TBS) or 1 small garlic clove, minced (about 1 tsp)
• 1cup chicken stock or canned low-sodium chicken broth
• 2TBS small capers, rinsed and drained
• 4TBS unsalted butter, softened
• 2TBS minced fresh parsley leaves (optional)

Heat oven to 200°F.

Slice chicken breast horizontally and pound to ¼ inch. Season both sides of cutlets with salt and pepper. Measure flour into shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 TBS oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, 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 longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 TBS oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.

Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon juice, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add capers and simmer until sauce reduces again to 1/3 cup, 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.

Serve with:
Starch: Mashed Potatoes, Rice, Polenta or Pasta.
Veg: Asparagus, Green Beans, Roasted Veg Medley