Lemon-Caper Sauce (Piccata)
enough for 4 chicken cutlets
NOTE: Lemon
slices and lemon juice give this sauce a strong lemon
flavor.
2 large lemons
2 tablespoons minced shallot or 1 teaspoon minced garlic
1 cup chicken stock or canned low-sodium broth
2 tablespoons drained small capers
2 tablespoons minced fresh parsley leaves
3 tablespoons unsalted butter, cut into 3 pieces, softened
INSTRUCTIONS:
1. Cut one lemon in half from pole to pole. Trim fleshy ends from one half of lemon and then cut crosswise into very thin slices; set slices aside. Juice remaining lemon half along with whole lemon to obtain 1/4 cup; reserve separately.
2. Follow Master Recipe for Sautéed Chicken Cutlets. Without discarding fat, set skillet over medium heat. Add shallot or garlic to empty pan and sauté until fragrant, about 30 seconds for shallots, 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add any accumulated juices from chicken, lemon juice, and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in parsley and butter until butter melts and thickens sauce. Spoon sauce over chicken and serve immediately.