Chicken Picatta Recipe

By Measure
2 Skinless 5-7 ounce chicken breast, Slice each breast into 2 pieces
1 cup all-purpose flour, for dredging
6 tablespoons unsalted butter
½ cup chicken stock
5 tablespoon olive oil
¼ cup lemon juice
1 T minced shallots
1/3 cup parsley
2 tablespoons capers
 

1. Dredge each piece of chicken in a light coating of flour.
2. Heat a large skillet to medium-high heat.
3. Add the olive oil to the skillet.
4. When the oil is hot gently lay each piece of chicken into the hot olive oil.
5. Allow to lightly brown on each side.
6. Cook until fully cooked. About 4-8 minutes.
7. Remove the chicken to a plate and continue with the recipe.
8. Add the shallots to the skillet and cook for 30 seconds.
9. Deglaze with the chicken stock and reduce by 70%. The little bit of flour that was left in the pan from the cooking process has helped thicken the stock.
10. Add the capers and parsley.
11. Turn the skillet off.
12. While the stock is still hot, rapidly whisk the butter into the stock.
13. Add the lemon juice while continuing to whisk then season with salt and pepper. It is important to make sure during the whisking process the sauce stays warm so it doesn't solidify. If it gets too hot the butter can break. Be careful either way and you will be ok. Practice makes perfect. If it does break it eats well anyway! It's a classic