Chicken Picatta

Ingredients

• For the Chicken:
• 1lb boneless, skinless chicken breast
• 0.25c all-purpose flour
• 1t salt
• 1T black pepper
• 3T unsalted butter
• 2T olive oil
• For the Sauce:
• 1 shallot, minced
• 4 cloves of garlic, minced
• 2T dry white wine
• 0.33c chicken broth
• 2T heavy cream
• 2T all-purpose flour
• 1 lemon, juiced
• 3T capers

Instructions

1. 1Prepare the Chicken: Butterfly each chicken breast, then place them between two sheets of parchment paper. Using a meat mallet, pound each piece until it is an even 0.5 inches thick. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, pressing gently to ensure a good coating.
2. 2Sear the Chicken: In a large saucepan over medium-high heat, melt 2T of the butter and all of the olive oil. Once the fat is hot, add the chicken pieces. Fry for about 5 minutes until a nice golden-brown crust forms on the bottom. Flip and cook until the other side is also browned and the chicken is cooked through. Remove the chicken from the pan and cover it to keep it warm.
3. 3Make the Sauce: Reduce the heat to medium-low. Add the remaining 1T of butter to the pan. Add the minced shallot and garlic and cook until the shallot is translucent, about 2-3 minutes. Deglaze the pan with the white wine, scraping up all the browned bits from the bottom. Let the wine reduce by half.
4. 4Thicken the Sauce: In a separate bowl, whisk the flour into the chicken broth until there are no lumps. Add this mixture to the pan, along with the heavy cream and fresh lemon juice. Whisk constantly as you turn the heat up to medium, bringing the sauce to a light boil to thicken.
5. 5Finish and Serve: Stir in the capers. Return the chicken to the pan, spooning the sauce over each piece. Serve immediately.