Piccata di pollo

Ingredienti

• 4 boneless skinless chicken breast halves
• salt and black pepper (, to taste)
• 1/3 cup flour ((I used gluten free flour))
• 4 Tablespoon butter
• 4 Tablespoon olive oil
• 1/2 cup chicken stock or dry white wine
• 2 Tablespoon lemon juice
• 2 Tablespoon shallots (chopped)
• 3 cloves garlic (minced)
• 2 Tablespoon drained capers
• 2 Tablespoon chopped fresh parsley

Preparazione

1. 1

   Place each chicken breast between a plastic wrap and lightly pound it to 1/4-inch thickness. Season both sides of chicken breasts with salt and black pepper. Place flour in a shallow dish, and dip chicken breasts into flour to coat, shake off excess.

2. 2

   Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter; cover with foil to keep warm.

3. 3

   Add remaining 2 Tbsp olive oil, chicken stock (or white wine), lemon juice, shallots and minced garlic to the skillet. Boil until the sauce thickens slightly, about 2 minutes. Stir in capers and remaining 2 Tbsp butter.

4. 4

   Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.