chicken piccata

Carefully butterfly each chicken breast in half and slice each butterflied portion into ¼’s if desired.

In a mixing bowl combine flour, black pepper and kosher salt.

In a mixing bowl bread the butterflied chicken breasts in seasoned flour. Transferring to a wire rack lined sheet tray.

In a sauté pan, sear breaded chicken cutlets over medium high heat until golden brown. Transfer seared chicken to a wire rack lined sheet tray and reserve chicken for later.

Add shallots to fond covered sauté pan and sweat shallots over medium low heat until lightly caramelized.

Deglaze pan with white wine, simmer to reduce white wine.

Add chicken stock & lemon juice to shallot and white wine reduction, continue to reduce sauce by 2/3rds.

Add rinsed capers & parsley to reduced pan sauce, continue to simmer on low.

Add seared chicken back into sauce to finish cooking.

Once chicken is almost cooked through. Mount butter into sauce until emulsified. Adjust lemon juice and salt to taste.

Serve immediately garnishing with fresh lemon slices, parsley and a glass of V.Sattui’s White Collection.