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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: jlw19803
Servings: 4
The best piccata recipe I have tried. From All Time Best Recipes Cooks Illustrated. I serve with fettuccine and mixed salad.
2 large lemons
4 boneless skinless chicken breasts
½ cup flour
¼ cup oil
1 small shallot, minced
1 cup low sodium chicken broth
2 tablespoons drained small capers
3 tablespoons unsalted butter
2 tablespoons fresh parsley, minced
Adjust oven rack to lower-middle position, set large heatproof plate on rack and heat oven to 200°F.
Halve 1 lemon. Trim ends from one half and cut crosswise into slices ⅛ to ¼ inch thick; set aside. Juice remaining half and whole lemon to obtain ¼ cup juice. Reserve.
Remove tenderloin and slice breasts in half. Sprinkle both sides of the resulting cutlets with salt and pepper. Measure flour into a pie tin or shallow dish. Working 1 cutlet at a time, coat with flour and shake to remove excess.
Heat 2 tablespoons of oil in heavy bottomed skillet over medium-high heat until shimmering. Lay half of chicken pieces in skillet. Sauté with moving them until lightly browned on one side, about 3 minutes. Turn and cook until second side is browned and cooked through, about 3 minutes. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
Add shallot to empty skillet, sautee until fragrant, about 30 seconds. Add broth, lemon slices and increase heat to high, scraping bottom with wooden spoon to loosen brown bits. Simmer until liquid reduces to ½ cup, about 4 minutes. Add lemon juice, capers and simmer until sauce reduces again to ⅓ cup, about 2 minutes. Remove from heat and add butter to thicken, swirl in parsley. Spoon sauce over chicken and fettucini.