Chicken Piccata

Name: Chicken Piccata
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Kosher salt and pepper; 2 , large lemons; 3/4 cup, all-purpose flour; 1/4 cup plus 1 teaspoon, vegetable oil; 1 , shallot, minced; 1 , garlic clove, minced; 1 cup, chicken broth; 3 tablespoons, unsalted butter, cut into 6 pieces; 2 tablespoons, capers, drained; 1 tablespoon, minced fresh parsley

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Appears in Cook's Illustrated January/February 2001, America's Test Kitchen TV

How did we achieve the rich, deeply citrusy sauce? Using every part of the lemon.

SERVES4 to 6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

For this recipe, we used our easy approach to butchering and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we halved the thicker portion horizontally to make three similar-size pieces that required only...

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