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Chicken Piccata:
5 boneless skinless chicken breast halves, about 3 1/2 pounds
1 1/2 cups flour for dredging
1 1/2 cups bread crumbs
1 1/2 cups milk
Salt and pepper for seasoning chicken
Oil for cooking
Lemon Butter Sauce:
1 (14.5 oz.) can chicken broth
10 tbsp. butter (12 tbsp. if you want to be really bad)
4 tbsp. fresh squeezed lemon juice
2 1/2 tbsp. flour
2 tbsp. finely diced shallot, 1 small bulb
2 garlic cloves, finely diced
1/4 tsp. salt
Butterfly each breast by making a slit all the way down the middle, stopping about 1/3 inch short of cutting all the way through. The chicken should open up like a book. Use a meat mallet to evenly flatten the chicken to 1/3 inch thick. Generously season each side with salt and pepper.
Place the flour, milk, and bread crumbs in separate shallow plates.
Dip each piece of chicken into the flour, tap off excess. Dip into milk. Dip into bread crumbs, tap off excess.
Preheat a large skillet on medium to medium high heat. Add enough oil to coat the bottom of skillet. Working in batches, cook chicken until golden brown, about 3 minutes on each side. Place on a rack on a cookie sheet and keep warm in a 170 degrees oven. Continue cooking all of the chicken pieces, adding oil when necessary.
To make the sauce, wipe out skillet with a paper towel. On medium heat add 2 1/2 tablespoons butter. Once melted, stir in shallot and garlic and cook for about 2 minutes. Add flour, whisking constantly for 1 minute. Increase heat to medium high. Add chicken broth and salt. Allow to come to a boil, stirring constantly. Add lemon juice.
Reduce heat to medium low. Whisk in the remaining butter, 2 tablespoons at a time. Allow butter to completely melt into sauce before adding more. Do not allow sauce to come back to boil. Remove from heat temporarily if it does. Repeat adding and whisking until all of the butter is gone. Reseason with salt to taste. Serve drizzled over chicken. Garnish with parsley, optional.
Makes 5 servings
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