Chicken Piccata

Source: NYT Cooking (Ali Slagle) | Serves 4 | 25 min

Ingredients

• 1 shallot, peeled and sliced lengthwise
• 1 lemon, halved — half thinly sliced (seeds removed), half juiced (about 2 tbsp)
• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• kosher salt and black pepper
• all-purpose flour, for dredging
• 3 tbsp extra-virgin olive oil, plus more as needed
• 3 tbsp unsalted butter
• 3/4 cup chicken stock
• 4 tsp capers, drained
• coarsely chopped fresh parsley, for garnish (optional)

Instructions

1. Prep: peel and slice the shallot lengthwise. Halve the lemon — thinly slice one half (remove seeds), juice the other half.
2. Season both sides of the chicken with salt and pepper. Dredge in flour, shaking off excess.
3. In a large skillet, heat 3 tbsp butter and the olive oil over medium-high heat until butter melts. Working in batches to avoid crowding, sauté chicken until golden brown and cooked through, about 5 minutes per side. Transfer to a plate. Add more olive oil between batches if needed.
4. Add shallot and lemon slices to the pan. Sauté, stirring occasionally, until lightly caramelized and fragrant, 2-3 minutes. Add stock and simmer until reduced by half, about 3 minutes.
5. Reduce heat to low. Stir in remaining 3 tbsp butter, capers, and lemon juice to taste. Season with salt and pepper.
6. Serve chicken with sauce poured over top. Garnish with parsley if desired.