Chicken Piccata

Chicken

• 2 Boneless, skinless chicken breasts — sliced horizontally and pounded to 1/4-inch thickness
• 1/2 cup All-purpose flour
• 3/4 tsp Salt
• 2 tbsp Neutral oil

Sauce

• 4 tbsp Butter, cold, cubed
• 2 cloves Garlic, minced
• 3/4 cup Chicken stock
• 1/3 cup Lemon juice
• 3 tbsp Capers, drained

Chicken

1. Season the cutlets with salt, then dredge lightly in flour, shaking off the excess.

Sear

1. Heat the oil and 1 tbsp of the butter in a large skillet over medium-high. Cook the cutlets until golden and just cooked through, working in batches if needed. (Tip: Because these are so thin, this goes fast — check with a thermometer that the centre reads 74°C (165°F) rather than judging by colour alone.)
2. Transfer the cutlets to a plate.

Sauce

1. Add the garlic to the pan and cook briefly, then pour in the stock and lemon juice, scraping up the browned fond.
2. Simmer until slightly reduced, then take off the heat and whisk in the remaining cold butter a piece at a time until glossy. (Tip: Off the heat, and gradually — this is what emulsifies the sauce into something glossy and lightly thickened rather than just melted butter floating on top.)

Finish

1. Stir in the capers, return the chicken to the pan briefly to warm through and coat in sauce, and serve.