Chicken Piccata

This is a great recipe!!  I got it from the Best New Recipe book.  A few of my students gave me that recipe book years ago, and it continues to be my favorite book in the house (next to Jane Austen and Ayn Rand) (and maybe a few others).

Cook's Illustrated Chicken Piccata
I change the flour to rice flour (almond flour would work really well here), and use less butter/oil. Serve with whole wheat pasta, spaghetti squash, or a bed of steamed spinach.

• 2 large lemons
• 1 1/2 lbs chicken cutlets or 1 1/2 lbs turkey cutlets or 1 1/2 lbs veal cutlets
• salt
• fresh ground pepper
• 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

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 coat each with flour (rice 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 warm plate.

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, swirl in butter until it melts and thickens sauce; swirl in parsley.

Spoon sauce over chicken and serve immediately.

It's very easy and really worth it. Just change the flour and limit the butter and oil.