Chicken Picatta

• 2 lbsFoody’s Chicken Breast
• 2 ½ tsp Salt
• ½ tsp Pepper
• 1 cup Flour for dredging
• 10 tbsp Butter
• 4 tbsp Olive Oil
• 1 Shallot, minced
• 1 ½ cups Chicken Stock
• 1 Lemon Juiced
• 2 tsp Lemon Zest
• 2 tbsp Capers, drained
• 1 tbsp Garlic, minced
• Parsley, chopped for garnish

• Serves: 6
• Prep Time: 10 min
• Cook Time: 30 min
• Calories: 435

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Derdge the chicken in the flour and shake off any excess


2. Heat 3 tablespoons butter and 2 tablespoons oil in large skillet set over medium-high until the butter has melted


3. Working in batches, add½ the chicken and saute 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 2^nd batch of chicken


5. Add the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlic


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 teaspoons of salt. Garnish with parsley if using


8. Serve the chicken with the Picatta sauce poured over the top of the pan-fried chicken