Chicken Piccata Recipe (Italian Chicken Piccata)

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Take boneless chicken breast in a cutting board. You will be needing boneless skinless chicken breast. Butterfly the chicken breast (use a knife to open up the chicken breast like a book). Use a meat mallet the bash the chicken gently so it is even and flattened.
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Now make the seasoned flour. Take flour in a bowl, season with salt and pepper. Mix well and set aside. You can add any dried herbs like thyme, parsley into the flour if needed.
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Coat the chicken with seasoned flour on both sides. Set aside.
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In a shallow Dutch oven, heat 3 tablespoon olive oil. Place the chicken in the hot oil and pan fry on both sides for 2 mins. Remove to a clean plate and set aside.
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Now for making the sauce. I like to clean the pan using a paper towel to remove the burnt flour particles. Add 1 tablespoon extra olive oil and let it warm through. Add in chopped shallots and capers and saute for 1 min.
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Add in chicken stock and use a spatula to scrape the burnt bits from the bottom. Let the chicken stock boil and reduce until it is half way reduced. Now add in lemon juice and mix well.
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Place the chicken back into the sauce and coat on both sides. Now remove the chicken onto a clean serving dish.
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Now to the sauce add in the butter. Make sure the butter is cold. Add little at a time and mix well so the sauce gets emulsified and turns creamy. Add in black pepper and parsley and mix well.
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Spoon the sauce over the chicken and top with slices of lemon. Serve immediately.