Chardonnay + Lemon Chicken Piccata

Serves: 6 Total Time: 45 min

INGREDIENTS

• 2 lbs chicken cutlets, tenders or breasts
• 2 ½ tsp sea salt, divided
• ½ tsp pepper
• 1 cup flour
• 10 tbsp unsalted butter, cut into pieces and divided
• 4 tbsp olive oil, divided
• 1 shallot, minced
• 1 tbsp garlic, minced
• 1 ½ cups chicken stock
• 1 lemon, juiced (1 tbsp) and zested (2 tsp)
• 2 tbsp capers, drained
• 1 small bunch parsley, chopped for garnish

INSTRUCTIONS

1. Slice the chicken in half horizontally, making sure the thickness is roughly the same throughout to ensure even cooking. Season with salt and pepper on both sides.
2. Dredge each piece of chicken in the flour and gently shake to remove excess. Discard remaining flour.
3. Set a large skillet over medium-high heat and add 2 tablespoons of olive oil and 3 tablespoons of butter. Stir until melted.
4. Add 2 or 3 chicken cuts to the pan at a time, working in small, uncrowded batches. Sautee until browned (2-3 min) and flip to sauté the other side (2-3 min). Add 2 more tablespoons of oil and 3 more tablespoons of butter to the pan before beginning each new batch.
5. Remove the chicken and set on a plate, keeping the drippings in the pan. Add the shallots and sauté until tender (1 min). Add the garlic and sauté (1 min).
6. Add the chicken stock and simmer for several minutes until the volume has reduced by approximately half (4-5 min).
7. Reduce heat to low and stir in the remaining 4 tablespoons butter, adding the capers, lemon juice and zest. Add sea salt to taste.
8. Plate the chicken by pouring the sauce over top and sprinkling parsley for garnish. Serve immediately.