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Export 12 ingredients for grocery delivery
Step 2
Season the chicken with 2 teaspoons salt and pepper on both sides
Step 3
Place the flour on a plate
Step 4
Dredge the chicken in the flour and shake off any excess
Step 5
Discard the flour when finished dredging
Step 7
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted
Step 9
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
Step 10
Set the chicken aside on a plate when they finish cooking.4
Step 11
Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken
Step 13
Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute
Step 14
Add garlic and saute for 1 minute longer.6
Step 15
Add the stock and simmer until reduced by half, about 4-5 minutes.7
Step 16
Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste
Step 17
Season with remaining ½ teaspoon of salt
Step 18
Garnish with parsley if using.8
Step 19
Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
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