Chicken Piccata

Delightful!

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SERVES: 2
PREP TIME: 5 MINUTES
COOK TIME:20 MINUTES

Ingredients

2 chicken breasts
A cup or several of flour
1 cup of chicken stock
1/2 cup of heavy cream
3 lemons
2 garlic cloves
1 or 2 tbsps of capers, more if your bird is into weird briney things
4 tbsps of butter
2 tbsps of olive oil
Salt & pepper

Method

Halve each breast, wash the gunk off in cold water and allow to dry.

Lemon: zest one and halve the other two.

Mince the garlic.

Season the chicken and dredge in flour: salt and pepper on chicken, scatter a cup or so of flour on a plate, and roll the chicken in the flour until it’s well-coated.

Get your pan on a medium heat. Add half the olive oil and half the butter. If the butter starts to smoke, turn down the heat, or better yet, start over.

When the butter has melted, gently lay half the chicken in the pan, and cook for six to eight minutes, turning once. Your chicken should be golden brown on both sides. The cook time depends on the thickness of the filets, so take your time. Let it sizzle, you can lift it to see if it’s browning, but relax. It’s happening,

If you’re in doubt, cut a filet in half to check – you know what raw chicken looks like – or use a meat thermometer.

When it’s done, remove the chicken, add the remaining oil and butter to the pan, and start the second batch. When you turn the second batch, add the halved lemons to the pan face down. Once cooked, remove the chicken and lemons from the pan and set aside.

Add the garlic, lemon zest, and stock to the heat and rake the bottom of the pan with a wooden spoon. Add the cream and stir while bringing to a gentle boil. Return the chicken to the pan, and let everything simmer down for a couple of minutes.

Serve over pasta.

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Notes