Chicken Piccata

Ingredients

• 2 large lemons
• 1 1/2 lbs chicken cutlets or turkey cutlets or veal cutlets
• salt
• fresh ground pepper
• 1/2 cup flour
• 4 tablespoons olive oil
• 1 large shallot, minced (or 1 tsp minced garlic)
• 1 cup chicken stock
• 2 tablespoons drained small capers
• 3 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh parsley leaves

Directions

1. 1

   Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.

2. 2

   Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.

3. 3

   Salt & pepper each cutlet generously and coat each with flour.

4. 4

   Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).

5. 5

   Transfer cutlets to warm plate.

6. 6

   Add remaining oil and repeat with remaining cutlets.

7. 7

   Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).

8. 8

   Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.

9. 9

   Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.

10. 10

    Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.

11. 11

    Spoon sauce over chicken and serve immediately.