I took some chicken out of the freezer to thaw. On the menu tonight is Chicken Piccata over angel hair pasta and salad.
2 large lemons
1 1/2 lbs chicken breasts pounded to about 1/4 inch
salt and fresh ground blackpepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Preaheat oven to 275.
Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
Salt & pepper each cutlet generously and dredge each cutlet in the flour.
Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
Transfer cutlets to baking sheet in the oven to keep warm.
Add remaining oil and repeat with remaining cutlets.
Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
Remove pan from heat, add butter until it melts and thickens sauce; add parsley.
Spoon sauce over chicken and serve immediately over cooked angel hair pasta