Chicken Piccata

Ingredients

• 1.5 pounds Boneless Skinless Organic Chicken Breast (organic, trimmed into 4 equal pieces)
• 0.33 cup All-Purpose Flour (for dredging, whisked before use)
• 1 teaspoon Granulated Garlic (or garlic powder)
• 1 teaspoon Kosher Salt (plus extra for seasoning)
• 0.5 teaspoon Freshly Cracked Black Pepper (to taste)
• 5 tablespoons Olive Oil (extra‑virgin for fruity flavor)
• 1 Large Shallot (finely minced)
• 2 Lemon (juiced, no pith or white rind)
• 1 tablespoon Capers (rinsed well to remove brine)
• 6 tablespoons Unsalted Butter (cold, cut into small pieces)
• 2 tablespoons Fresh Parsley (chopped fine)
• 0.25 cup Chicken Stock (homemade or low‑sodium store‑bought)

Instructions

1. Dry and Season Chicken

   Pat the chicken breasts dry with heavy‑duty paper towels, then season both sides with kosher salt and freshly cracked black pepper.

   Time: PT5M

2. Dredge in Flour

   Place 1/3 cup all‑purpose flour in a shallow bowl, whisk, then lightly coat each chicken piece, shaking off excess.

   Time: PT2M

3. Prep Remaining Ingredients

   Finely mince the shallot, juice the lemons (avoid the white pith), rinse capers, cut butter into small cubes, and roughly chop the parsley.

   Time: PT3M

4. Sear First Batch of Chicken

   Heat the skillet over medium heat, add 3 tbsp olive oil, and when it shimmers, add half the chicken. Sear 1–1.5 minutes per side until lightly golden.

   Time: PT4M

   Temperature: medium

5. Sear Second Batch

   Remove the first batch, add another 2 tbsp olive oil if needed, and sear the remaining chicken pieces the same way.

   Time: PT4M

   Temperature: medium

6. Saute Shallot

   Add the minced shallot to the pan and sauté until fragrant, about 30 seconds.

   Time: PT30S

   Temperature: medium

7. Deglaze and Reduce

   Pour in 1/4 cup chicken stock and the lemon juice, scraping up browned bits. Reduce the liquid by half, about 2 minutes.

   Time: PT2M

   Temperature: medium

8. Add Capers and Finish Chicken

   Stir in the rinsed capers and a pinch of lemon zest, then return all chicken pieces to the pan. Cook for another 2 minutes until the chicken is cooked through.

   Time: PT2M

   Temperature: medium

9. Emulsify Butter into Sauce

   Reduce heat to low. Add the cold butter pieces a few at a time, whisking constantly until fully incorporated and the sauce becomes velvety.

   Time: PT2M

   Temperature: low

10. Finish and Serve

    Stir in the chopped parsley, taste and adjust seasoning if needed, then transfer chicken to a serving platter and spoon sauce over the top.

    Time: PT30S

Nutrition Facts

Calories

560

Protein

45 g

Carbohydrates

12 g

Fat

38 g

Fiber

1 g