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Chicken Piccata


Serves 4

For brightly flavored, fresh-tasting chicken piccata, use a whopping quarter cup of lemon juice, and don't use flour to thicken the sauce.

For a chicken piccata recipe that would produce properly cooked chicken coated in a sauce that really tasted of lemons and capers, we found it best to skip the pounding and instead slice the cutlets in half horizontally. For the best lemon flavor, we simmered thin slices of lemon in the sauce and also used a full 1/4 cup of lemon juice, added at the end of cooking to keep it tasting fresh. And we used plenty of capers—2 tablespoons—adding them when the sauce was nearly done so they retained their flavor and structural integrity.


2 large lemons
4 boneless, skinless chicken breasts, (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations below
Salt and ground black pepper
½ cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
1 cup chicken stock, or canned low-sodium chicken broth
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves



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