Chicken Piccata

This is really good, but adding 2 lemons (1/4 cup juice and rind and slices…) was way too much for this girl. Adjust to your own taste.

Pound the chicken to one inch thick.

Dry it well, season both sides with salt and pepper.

Mix flour, garlic, salt and pepper… coat the chicken, shake off extra flour.

Add oil to frying pan, cook the chicken for 2-3 minutes on each side to brown. Remove. These are not fully cooked yet.

Add shallots to pan, saute until tender. You might need to add more oil.

Add chicken stock, 1/4 cup lemon juice, and capers (rinse them first) I found this to be very lemony. So next time I won’t add the sliced lemons and rind as called for.

Add the chicken back for about 3 minutes on each side to finish cooking while the sauce thickens. Remove chicken.

Remove from heat. Add 6 TBSP cold butter. Stir constantly. 1 – 2 minutes. Pour sauce over chicken. Garnish with parsley.