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.