Chicken Piccata

An Italian American classic made my way.




Cut chicken lengthwise into 1/4in thick slices. You can also butterfly the chicken, cut in half and pound till it’s 1/4in thick (Scaloppine). Season chicken both sides with salt and pepper. In a large bowl or plate combine flour, salt and pepper to taste.

In a large pan on medium heat, add about 5 Tbsp of olive oil (just so the bottom of the pan is covered in oil). Heat oil to 350 degrees Fahrenheit.

Dredge the chicken in the flour and add it to the hot oil cooking about 3-4 minutes a side until the chicken is 165 degrees internally. Once cooked remove chicken from the pan and set aside.

In the same pan turn the heat to med/low, add butter, shallots, garlic, salt, and pepper. Sauté until translucent.

Next add chicken stock and let it reduce for 5 minutes.

Add lemon juice, capers, and parsley. If the sauce is not thick enough, mix in a small bowl corn starch and cold water creating a slurry. Add slurry a little at a time and whisk until the sauce is thickened (slightly thicker then double creme consistency).

Adjust salt levels to your taste.

Add the chicken back to the sauce and once hot, you are ready to serve.


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