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Chicken Piccata

Yields1 Serving

Source: Joy of Cooking
Rating: 10/10

Prepare the chicken as in Sauteed Boneless Chicken Breasts.

 Sautéed boneless chicken breasts (Sauteed Boneless Chicken Breasts)
 3 tbsp minced shallots or scallions
 1 cup chicken stock or broth
 4 tbsp fresh lemon juice
 2 tbsp drained small capers
 3 tbsp butter
1

After preparing sautéed chicken, keep warm in a 200F oven.

2

Remove all but about 1 tbsp of the fat in the skillet. Heat the remaining fat over medium heat and add the shallots. Cook, stirring, until wilted, about 1 minute.

3

Increase the heat to high and add chicken stock. Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits.

4

Add lemon juice and capers. Boil until the sauce is reduced to about 1/3 cup, 3 to 4 minutes. Add any accumulated chicken juices and reduce again to 1/3 cup.

5

Remove from the heat and swirl in butter.

6

Pour the sauce over the chicken and serve immediately.