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Season the chicken with 2 teaspoons salt and pepper on both sides
Place the flour on a plate
Dredge the chicken in the flour and shake off any excess
Discard the flour when finished dredging
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted
Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through
Set the chicken aside on a plate when they finish cooking.4
Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken
Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute
Add garlic and saute for 1 minute longer.6
Add the stock and simmer until reduced by half, about 4-5 minutes.7
Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste
Season with remaining ½ teaspoon of salt
Garnish with parsley if using.8
Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.