Chicken Piccata

This is one of my favourite recipes, and is really very easy. We had a variation last night, using Ocean Perch filets, which was very good but not as good as the “real deal.”

Slicing the lemon very thin is very important, as you want it to essentially become candied whilst cooking in the broth. Also, make certain your butter is a room temperature.

I don’t remember where I came across the original recipe for this; it is transcribed from memory and checked against a hand-written recipe I keep in my Pillsbury cookbook, marking the page for my favourite recipe for Chicken Kiev.

Chicken Piccata

2 lemons
1 ½ lbs. boneless skinless chicken breasts
Salt and pepper
½ cup flour
¼ cup vegetable oil
1 shallot OR 1 clove garlic, minced
1 cup chicken stock
2 Tablespoons capers
3 Tablespoons butter
2 Tablespoons parsley

1. Cut the ends off of 1 lemon and cut in half lengthwise. Slice one half into thin slices and set aside. Juice remaining 1 ½ lemons; you want ~ ¼ cup lemon juice.
2. Preheat the oven to 200° F and place an ovenproof platter in there to preheat as well.
3. Sprinkle chicken with salt and pepper; coat with flour.
4. Heat 12” skillet on Med-High for 2 mins; add ½ the oil. Cook ½ the chicken 2-2 ½ mins. Per side. Transfer to oven.
5. Add remaining oil and cook remaining chicken.
6. Sauté shallot 30 seconds or garlic 10 seconds.
7. Add stock and lemons slices; increase heat to High and cook for 4 mins.
8. Add lemon juice, pepper to taste, and capers; cook 1 min.
9. Remove from heat; swirl in butter and parsley.
10. Spoon sauce over cooked chicken breasts and serve immediately.