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Erickson Chicken Piccata
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
Ingredients
4 thin chicken cutlets
1 tsp kosher salt
1/2 tsp black pepper
1/3 cup all-purpose flour
2 tbsp olive oil
3 tbsp butter, divided
1/2 cup low-sodium chicken stock
1/3 cup fresh lemon juice
1/4 cup capers, drained
2 tbsp chopped parsley
Directions
1. Season chicken and dredge lightly in flour.
2. Brown in olive oil and 1 tablespoon butter; remove when 165°F.
3. Add stock and lemon juice, scraping up browned bits. Simmer until slightly reduced.
4. Stir in capers and remaining butter. Return chicken briefly to coat and finish with parsley.
1. Season chicken and dredge lightly in flour.
2. Brown in olive oil and 1 tablespoon butter; remove when 165°F.
3. Add stock and lemon juice, scraping up browned bits. Simmer until slightly reduced.
4. Stir in capers and remaining butter. Return chicken briefly to coat and finish with parsley.
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