Chicken Piccata with Capers

Instructions

1. Step 1

   Place the chicken cutlets on the cutting board and pound them to an even thickness of about 1 cm.

   Ingredients used: 340.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board, Meat mallet

2. Step 2

   Combine the flour, salt, and black pepper in a shallow dish. Coat each cutlet lightly, then shake off excess flour.

   Ingredients used: 60.0 gr All-Purpose Flour, 2.0 gr Black Pepper, 4.0 gr Fine Salt

   Cookware: Shallow Dish, tongs

3. Step 3

   Heat the olive oil and 1 tbsp (14 gr) of butter in a large skillet over medium heat until the butter foams.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 14.0 gr Unsalted Butter

   Cookware: large skillet

4. Step 4

   Add the cutlets in one layer and cook until golden, about 3 to 4 minutes per side. Transfer them to a clean plate once the thickest part reaches 74°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, large skillet, plate, tongs

5. Step 5

   Add the chicken stock, lemon juice, and capers to the skillet. Bring to a boil over high heat, scraping up the browned residue, then cook until reduced by about one-third.

   Timer: 4 min (fixed)

   Ingredients used: 27.0 gr Caper, 180.0 ml Chicken Stock, 60.0 ml Lemon Juice

   Cookware: large skillet, whisk

6. Step 6

   Reduce to low heat and whisk in the remaining 2 tbsp (28 gr) of cold butter until the sauce is smooth and lightly thickened.

   Timer: 1 min (fixed)

   Ingredients used: 28.0 gr Unsalted Butter

   Cookware: large skillet, whisk

7. Step 7

   Return the chicken and any collected juices to the skillet. Turn the cutlets in the sauce over low heat until coated and hot throughout.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

8. Step 8

   Remove the skillet from the heat, scatter the parsley over the chicken, and serve with the sauce spooned on top.

   Ingredients used: 8.0 gr Parsley

   Cookware: large skillet