Chicken Piccata

• •
  Chicken Breast, Boneless Skinless(907g)
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  ½ teaspoon freshly cracked black pepper
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  1¾ teaspoons sea salt
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  Flour, All-Purpose, White(240g)
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  Unsalted Butter(150g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shallot
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  Garlic(15g)
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  Low Sodium Chicken Broth(360g)
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  1 Teaspoons Lemon Zest (From 1 Lemon), Plus More To Taste
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  Lemon Juice, Fresh(15g)
• •
  Capers, Canned, Drained(30g)
• •
  Parsley, Fresh

Instructions

1. 1Pat the chicken dry with paper towels, then season all over with salt and pepper. Place the flour in a shallow bowl, dredge each chicken breast to coat evenly, and shake off excess flour.
2. 2Heat 3 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until the butter is melted and foaming. Add half the chicken and cook 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate and repeat with remaining chicken, adding more butter and oil as needed.
3. 3Add the minced shallot to the same skillet over medium-high heat and cook, stirring occasionally, until soft and fragrant, about 2 minutes.
4. 4Stir in the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Pour in the chicken broth and bring to a simmer over medium-high heat. Simmer until the liquid reduces by half, 4–5 minutes, then reduce heat to low.
6. 6Stir in 4 tablespoons butter, the drained capers, fresh lemon juice, and remaining salt until the butter is fully incorporated and the sauce is smooth.
7. 7Return the chicken to the skillet and spoon the sauce over each piece to coat evenly.
8. 8Divide the chicken and sauce evenly into 6 airtight containers while hot, garnish with fresh chopped parsley, and store in the refrigerator for up to 4 days.