1 1/2 lbs. chicken breast, halved horizontally or pounded flat
salt and pepper
flour for dredging

  • season both sides of chicken with salt and pepper, then dredge in flour

3 Tbsp. olive oil
3 Tbsp. butter

  • heat butter and oil in frying pan, then saute chicken on each side until golden brown, working in batches to avoid over-crowding pan
  • remove chicken to a plate and add oil as needed to keep pan from drying out

1 lemon
1 shallot
3/4 cup chicken stock
4 tsp. capers, drained
3 Tbsp. butter

  • thinly slice half of the lemon, and juice the other half
  • peel shallot and slice lengthwise
  • saute lemon and shallot slices in pan until lightly browned, about 3 minutes
  • add stock and simmer until reduced by half, about 3 minutes
  • reduce heat to low and add lemon juice, capers, and butter
  • season with salt and pepper to taste
  • plate chicken on top of pasta, rice, or white beans, then pour sauce over the top

source: https://cooking.nytimes.com/recipes/1019883-chicken-piccata