Chicken Piccata

Ingredients

• 1 whole chicken, broken down
• 2 chicken breasts, cleaned, trimmed, and pounded
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 tablespoon butter, cut into cubes
• 1 clove garlic, minced
• 2 tablespoons white wine
• 1 tablespoon lemon juice or juice of 1 large lemon
• 1/2 cup chicken stock
• 1 teaspoon caper juice
• 1 tablespoon butter, rolled in flour
• 1 tablespoon capers
• 1/2 tablespoon butter, in small cubes
• fresh chopped parsley, for garnish
• lemon, for garnish
• grated Parmigiano, for garnish

Instructions

1. Clean, trim, and pound the chicken breasts.
2. Season the chicken with salt and black pepper.
3. Dredge the chicken in flour on both sides.
4. Heat olive oil in a pan over high heat.
5. Reduce heat to medium and add butter to the pan.
6. Once the butter melts, add the chicken to the pan and cook for 2-3 minutes on each side.
7. Remove the chicken from the pan after about 2 minutes.
8. Add minced garlic to the pan and cook for about 30 seconds.
9. Add white wine to the pan and deglaze, scraping the bottom.
10. Once the wine reduces by half, add lemon juice and mix.
11. Add a little bit of pepper flake and 1/2 cup of chicken stock, bringing it to a simmer.
12. Add 1 teaspoon of caper juice and let the flavors combine for a minute.
13. Roll a tablespoon of butter in the flour and add it to the pan, letting it melt.
14. Add 1 tablespoon of capers to the sauce.
15. Add 1/2 tablespoon of butter in small cubes and let it melt.
16. Reduce the sauce for 2-3 minutes.
17. Return the chicken to the pan to ensure it cooks completely, flipping it after about a minute.
18. Plate the chicken and add sauce, capers, fresh parsley, and a drizzle of lemon.
19. Optionally, add grated Parmigiano.