Chicken Piccata

Ingredients

• Boneless skinless chicken breasts
• Salt and pepper
• Flour
• Butter
• Olive oil
• 1 shallot finely chopped
• Minced garlic
• Fresh lemon juice from 1-2 lemons
• Zest from the lemons
• 1/2 c chicken stock
• Rinsed brined capers

Steps

1. Season chicken with salt and pepper. Then lightly dredge the chicken in flour, making sure to shake off any excess flour.
2. Melt 2-3 tbsp of butter in a skillet over high heat, along with about 3 tbsp of olive oil.
3. When the oil is sizzling hot add 2 pieces of chicken and cook for 5-8 minutes on each side. Remove the chicken and put it to the side.
4. In the same pan (leave the oil and juices in it) add in your shallot and cook until it begins to soften, then add the garlic and cook for about 30 more seconds.
5. Add lemon juice, lemon zest, chicken stock, and capers. Bring to a boil and make sure to scrape up any brown bits on the bottom. Season as needed.
6. Add the chicken back to the pan and simmer for about 5 minutes. Remove chicken again and put it to the side.
7. Add 2-3 more tbsp butter to the pan and whisk unitl its completely melted and incorporated.
8. Pour the sauce over the chicken and serve.

Stories!

If there's two flavors I like its its salty and sour. So a dish with lemon AND capers was definitely one that I learned pretty quickly into my cooking adventures. True facts about me, when I was younger I used to just suck on lemon wedges.