By Mary Claire Ekstrom
4 (6-8 Oz.) Chicken Breasts, halved
2 cups all-purpose flour
6 tbsp. vegetable oil
1 clove of garlic, minced
1 cup chicken stock
1 lemon, sliced into ¼“ slices
¼ cup lemon juice
4 tbsp. unsalted butter
1 tbsp. of dill (or 2 tbsp. rinsed capers)
Prepare a shallow bowl with 2 cups all-purpose flour.
Wrap each of the eight chicken slices individually in plastic wrap. With a meat tenderizer, pound meat into ¼” thick cuts.
Rub in a couple pinches of salt and pepper in each piece of tenderized meat.
Drop each piece in the bowl of flour, evenly coat both sides. Shake off excess. Place floured meat onto a rimmed baking sheet.
Preheat oven to 200 degrees
In a large skillet (12 inches or wider) pour 3 tablespoons vegetable oil. Turn heat to medium-high.
Once oil is simmering, use tongs to transfer 4 chicken pieces to the skillet. Cook on first side for 3 minutes, and on the flipped side for 2 minutes or until center is no longer pink.
Move chicken to a clean, rimmed baking sheet
Repeat cooking process with next 4 chicken pieces.
With all 8 pieces in the baking sheet, cover chicken with a tent of foil and place in oven to keep warm while you cook the sauce.
Add minced garlic to the now-empty skillet and cook on medium-high until fragrant. Pour in lemon slices and chicken stock. Bring mix to a simmer, stirring frequently, until there is only ⅓ cup liquid remaining. Add lemon juice (here’s where you could add capers) and wait for liquid to reduce to the size of ⅓ cup again.
Off heat, whisk in butter and dill.
Take chicken out of the oven and remove foil.
(Okay we hit the ‘enhance’ button in photo shop too hard!)
Pour sauce over chicken.
Add lemons and cappers. (For looks!)
Enjoy Italy’s World Famous Chicken Piccata!
It’s the World’s Best Chicken Piccata!