Chicken Piccata

Name: Chicken Piccata
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Kosher salt and pepper; 2 , large lemons; 3/4 cup, all-purpose flour; 1/4 cup plus 1 teaspoon, vegetable oil; 1 , shallot, minced; 1 , garlic clove, minced; 1 cup, chicken broth; 3 tablespoons, unsalted butter, cut into 6 pieces; 2 tablespoons, capers, drained; 1 tablespoon, minced fresh parsley

Main Courses
Europe
Italian
Poultry
Chicken

By Annie Petito ･ Appears in Cook's Illustrated January/February 2001, America's Test Kitchen TV

How did we achieve the rich, deeply citrusy sauce? Using every part of the lemon.

SERVES 4 to 6

TIME 1¼ hours

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