Lemony Chicken Piccata: A Zesty Delight

HOW TO MAKE CHICKEN PICCATA

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Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally.

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Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with 1/4 teaspoon salt.

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Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. This 3-step breading method (flour + eggs + bread crumbs) ensures that the coating adheres.

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Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes.

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Flip the chicken and cook until the second side is golden, about 2 minutes more.

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Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)

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Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced.

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Off the heat, swirl in the butter.

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Add the parsley.

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Taste and adjust seasoning with salt and pepper, if necessary.

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Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy!

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