Chicken - I’ve used a 1 ½ pound thinner chicken breast, cut in half. Chicken cutlets can also be used. Flour - for dredging.

Add the chicken broth, remaining 2 tablespoons of butter, capers, lemon juice and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate. Return ...

If you’re a fan of capers and like lemon chicken, this recipe is right up your alley. The beauty of this chicken piccata is that it’s easy enough to make in the middle of the week, and feels ...

Preparation 1. Preheat the oven to 300 F. 2. In a medium bowl, combine the flour and Parmesan with a fork until evenly incorporated. 3. Season the chicken cutlets generously with kosher salt.

1. Place 1 chicken breast half on a cutting board. Press down on the breast with one hand. With your other hand, hold a large, thin knife parallel to the cutting board and cut the breast in half.

Set cooked chicken aside on a plate somewhere warm. Reduce heat under large skillet to low. Add 3 tablespoons butter and garlic, and gently sauté until golden, 1-2 minutes.

Sprinkle chicken with salt and black pepper. Heat oil in a large skillet over medium-high until it just begins to smoke. Add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes.

Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until ...