Chicken Piccata

Lemonade, with capers and plenty of butter.

Materials

• 2 kilos chicken breast, boneless, skinless, buttered
  
• ½ teaspoon freshly ground black pepper
  
• 1 ¾ teaspoons salt
  
• 1 cup flour
  
• 10 tablespoons unsalted butter
  
• 4 tablespoons virgin olive oil
  
• 1 onion, finely chopped
  
• 1 tablespoon minced garlic (from 4-6 cloves, optional)
  
• 1 ½ cup chicken broth
  
• 1 teaspoon lemon zest (from 1 lemon), plus more to taste
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons capers, drained
  
• Fresh parsley, chopped, optional for serving

Step by step process

1) Season the chicken all over with pepper and 1½ teaspoons salt. Place the flour in a shallow bowl. Dip each piece of chicken in the flour, turning to coat, and shaking off the excess.

2) Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet over medium-high heat until butter is melted. Add half the chicken and cook until browned and cooked through, about 2-3 minutes per side. Repeat with remaining chicken, adding more butter and oil to the skillet as needed. Transfer chicken to a serving platter.

3) Add the onion to the pan and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low and stir in 4 tablespoons butter, capers, lemon zest, lemon juice, and remaining ½ teaspoon salt.

4) Pour the sauce over the chicken and garnish with parsley before serving.

Enjoy your meal!