Chicken Piccata

Serves 4 or 6



  • 1 lb boneless skinless chicken breast
  • ⅓ c flour
  • 4 Tbs grated parmesan
  • 3 Tbs olive oil
  • 1 tbs butter


  • 1/4 c shallot, minced fine
  • 1 clove garlic, minced fine
  • ¾ c chicken stock
  • 2 Tbs chicken or poultry glace (optional)*
  • ½ c white wine
  • 1 1/2 Tbs lemon juice
  • 1 tsp lemon zest
  • ⅛ to ¼ c capers with juice
  • 1 Tbs butter
  • salt & pepper

Melt 1 Tbs butter and 2 Tbs olive oil in a skillet over medium high heat. While the fat is coming up to temp, stir the four and parm together in a shallow dish. When the skillet is hot, rinse half the chicken pieces under water and dredge them through the flour mixture and put them in the pan. Cook until golden brown, about 3 minutes per side. When done cooking, move them to a plate and into a warm oven.

Add another Tbs of oil to the pan and repeat the process with the other half of the chicken.

Reduce to medium and add the shallot to the remaining fat in the pan, sprinkle with the lemon zest and saute about 3 minutes. Add the garlic and cook another 30 seconds. Return the heat to medium high and pour in the wine, chicken stock and glace, if using and simmer, being sure to scrape up the brown bits from the bottom of the pan and that the glace is dissolved. After it becomes reduced after 10 or 15 minutes of cooking, stir in the lemon juice and capers and simmer for another 3 minutes. Turn off the heat and whisk in the last Tbs of butter and season with salt and pepper. Serve sauce over chicken.

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