Lemon Chicken Piccata

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  3 tbsp Flour, All-Purpose, White
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  2 tbsp Olive oil

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

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  4 tbsp Unsalted Butter
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  1 Shallot(30g)
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  0.3 cup Low Sodium Chicken Broth
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  0.3 cup Wine, White, Dry
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  1 Lemon(108g)
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  0.3 cup Capers, Canned, Drained
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  0.3 cup Parsley, Fresh

Instructions

1. 1Place the chicken breasts in the freezer for 10–15 minutes to firm them up, then carefully slice each breast horizontally in half to create thinner, even pieces. Season both sides of each piece with salt and pepper.
2. 2Pour the flour into a shallow bowl. Lightly dredge each chicken piece on both sides in the flour, shaking off excess.
3. 3Heat the olive oil in a large skillet over medium-high heat. Add half the butter and let it melt completely. Working in a single layer, carefully lower the chicken pieces into the pan—angle them away from you to avoid splashing—ensuring they don't touch. Cook 3 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer the cooked chicken to a plate. Repeat with remaining chicken, adding a drizzle of oil to the pan if it looks dry.
4. 4Reduce heat to medium-low. Add the diced shallot to the empty pan and cook, stirring occasionally, for 2–3 minutes until lightly caramelized.
5. 5Pour in the white wine and chicken broth, then increase heat to medium. Simmer, stirring often, for 3 minutes until the liquid is reduced by half.
6. 6Reduce heat to low. Zest the lemon directly over the pan, then add the lemon juice, capers, and remaining butter. Stir until the butter melts and ingredients combine. Taste and adjust salt and pepper as needed. Stir in the fresh parsley.
7. 7Return the cooked chicken to the skillet and coat generously with sauce.
8. 8Divide the chicken and sauce evenly into 6 airtight containers while hot. Garnish each portion with additional fresh parsley. Refrigerate until ready to serve.