Chicken Piccata

Alton's Chicken Piccata

2 boneless chicken breasts, cut in half
salt and pepper
2 Tb. oil
3 b. butter
1/2 yellow onion, chopped
3 cloves garlic, minced
6 scallions, chopped
1/3 to 1/2 c. broth
Juice of 1 large lemon
1 Tb. capers, rinsed and lightly crushed
2 Tb. chopped parsley
1 lemon, sliced thinly

Place chicken breasts between plastic wrap and pound until 1/4 inch thick. Season chicken with salt and pepper, dredge in flour, and shake off excess. In heavy skillet, heat oil and 2 Tb. butter. When oil is hot, add chicken and cook, turning only once, until brown on both sides. Remove chicken to plate and set aside. Pour off remaining grease, then add remaining Tb. butter.

Add onion and saute until transparent. Add garlic and scallions and saute 1 more minute. Sprinkle 1 tsp. of flour over vegetables and toss to combine.

Deglaze pan with broth and lemon juice. Add capers and toss to combine. Return chicken to pan, cover, and reduce heat to low, simmering until chicken is cooked through, about 4 minutes. Garnish with parsley and lemon slices.

Serves 2.


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