Chicken Piccata

Chicken Picatta

(serves 4--3 cutlets per person)

(From Cooks Illustrated 25th Anniversary All-Time Best Recipes)

INGREDIENTS:

-2 lemons
-6 (6 to 8 oz) boneless, skinless chicken breasts, tenderloin removed, trimmed (freeze for 15 minutes to make easier to slice, if so desired)
-1/2 cup all-purpose flour
-6 tbsp vegetable oil
-1 small shallot, minced OR 1 garlic clove, minced
-1 cup chicken broth
-2 tbsp capers, rinsed
-3 tbsp unsalted butter, cut into 3 pieces and chilled
-2 tbsp minced fresh parsley


DIRECTIONS:

1. Halve 1 lemon lengthwise. Trim ends from 1 half and slice crosswise 1/8 to 1/4 inch thick; set aside. Squeeze lemon juice from whole lemon and remaining half lemon into a small bowl. Set aside 1/4 cup lemon juice.

2. Adjust oven rack to middle and heat oven to 200 degrees. Halve each breast horizontally, then cover cutlets with plastic wrap and pound each to even 1/4 inch thickness with meat pounder. Spread flour in a shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to large platter.

3. Heat 2 tbsp oil in 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Using tongs, flip cutlets, then reduce heat to medium and cook until no longer pink and lightly browned on second side, about 2 minutes; transfer cutlets to large ovensafe platter. Repeat with remaining 1/4 cup oil and remaining 8 cutlets in 2 batches. Tent with aluminum foil and transfer to oven to keep warm while making sauce.

4. Add shallot to now-empty skillet and cook over medium heat until fragrant, about 3 seconds. Stir in broth and lemon slices, scraping up any browned bits. Bring to a simmer and cook until reduced to 1/3 cup, about 4 minutes. Stir in capers and reserved lemon juice, bring to simmer, and cook until reduced to 1/3 cup, about 1 minute. Off heat, whisk in butter, 1 piece at a time. Stir in parsley. Pour sauce over chicken and serve immediately.