2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
2 ½ tsp salt, divided
½ tsp pepper
1 cup flour for dredging
10 tbsp butter, cut into pieces, divided
4 tbsp olive oil, divided
1 shallot, minced
1 tbsp garlic, minced
1 1/2 cups chicken stock
1 lemon juiced (1 tbsp)
2 tsp lemon zest
2 tbsp capers, drained
parsley, chopped, for garnish (optional)
- Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
- Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
- Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ – 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
- Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
- Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
- Add the stock and simmer until reduced by half, about 4-5 minutes.
- Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
- Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.