Chicken Piccata

Chicken Piccata

from Jenny

2 large lemons
4 boneless, skinless chicken breasts
**cut in smaller pieces or pound into thinner medallions
½ cup flour, salt and pepper
1 cup chicken stock
2 Tbsp. small drain capers
4 Tbsp. oil
1 small shallot minced or 1 clove garlic
3 Tbsp. unsalted butter
2 Tbsp. minced fresh parsley

1. Halve one lemon from pole to pole. Trim ends from one half. Cut crosswise into slices 1/8-¼ inch thick. Set aside. Juice remaining half and whole lemon to obtain ¼ cup juice -reserve.
2. Sprinkle both sides of cutlets with salt and pepper. Measure flour into pie tin. Coat cutlets and shake excess off.
3. Heat heavy pan over medium high heat for 2 minutes. Add 2 Tbsp oil and swirl pan to coat. Lay half of chicken pieces in skillet. Saute without moving them until lightly browned on first side 2-½ minutes. Turn and cook other side 2-2 ½ minutes. Cook remaining chicken. Remove to warm oven.
4. Add shallot or garlic to empty skillet. Saute till fragrant. Add stock and lemon slices. Increase heat to high and scrape skillet with a wooden spoon. Simmer till liquid reduces to 1/3 cup--4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup--1 minute. Remove from heat and swirl in butter until butter melts and thickens sauce. Swirl in parsley. Spoon sauce over chicken and serve immediately.