Lemon Chicken Piccata
Barely half a teaspoon of flour thickens the sauce, just enough to make it cling, and the butter, lemon and capers go in off the heat so it stays bright and glossy.
If the breasts are thick, slice them horizontally or pound them thin and even, so they cook through in the time it takes to brown. Season with salt and pepper, dredge in flour and shake off the excess.
Heat the olive oil and half the butter in a large skillet over medium-high. Once the butter stops foaming, lay in the cutlets without crowding them and sear until golden on both sides and cooked through, a few minutes per side. Work in batches if you need to, and move them to a plate.
Turn the heat to medium. Cook the shallots in the same pan for 3 minutes, scraping up the browned bits, then add the garlic for 1 minute.
Pour in the wine, bring it to a boil and let it cook down until almost gone.
Whisk the sauce flour into a quarter of the broth until there are no lumps. Pour the rest of the broth into the pan and let it reduce for a few minutes.
Stir in the flour mixture and simmer until the sauce thickens slightly. It should coat a spoon thinly; if it turns to gravy, loosen it with a splash of water.
Take the pan off the heat and swirl in the remaining butter, the lemon juice and the capers. Spoon the sauce over the chicken and serve.
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