Lemon Chicken Piccata

• 4 chicken breasts
• 2 TBSP (30ml) olive oil
• 2 TBSP (30g) unsalted butter
• 3 TBSP (30g) flour, plus more for dredging
• 2 lemons, juiced
• 3 cups (720ml) chicken stock
• Salt and pepper to taste
• Capers, olives, lemon slices, parsley, and any other garnishes of choice (optional)

Instructions

1. 1

   Pound the chicken breasts to an even thickness. I personally pound mine to about 1/2 inch (1.3cm) or even thicker. But you can go as thin as 1/4 inch (0.6cm). Thinner chicken will take less time to cook. Season well with salt and pepper. Take a little bit of flour and sift it over the chicken; shake off the extra flour.

2. 2

   Melt the butter and oil over medium-high heat in a large skillet. Add the chicken in a thin layer and cook, turning once or twice, until it is browned on most sides and mostly cooked through. (If your chicken is on the thicker side, it might not cook all the way through—not to worry, you can just finish cooking it in the sauce later.) Remove the chicken to a plate.

3. 3

   Make the sauce (Slurry Method—to prevent lumps): In a small bowl, whisk 3 tbsp (30g) flour with 1/2 cup (120ml) cold chicken stock until smooth. Set aside.

4. 4

   Deglaze the pan by slowly pouring in the remaining chicken stock while whisking to loosen any browned bits.

5. 5

   Add the lemon juice and bring it to a simmer.

6. 6

   Gradually whisk in the prepared flour slurry, stirring constantly to avoid lumps.

7. 7

   Simmer the sauce until it thickens to your desired consistency.

8. 8

   Add the chicken to the thickened sauce and finish cooking it in the sauce. Add any desired garnishes of your choice and serve over rice. Enjoy.