Chicken Piccata with Preserved Meyer Lemons
Ingredients
- 4 boneless, skinless chicken breasts, halved horizontally
- salt and pepper
- all purpose flour
- 6 tbsp unsalted butter, divided
- 3 tbsp extra virgin olive oil or more if needed
- 1 tbsp garlic, minced
- 1 shallot, peeled and sliced lengthwise
- 1/3 preserved lemon, chopped
- 3/4 cup chicken stock
- 4 tsp capers, drained
- lemon juice, salt and pepper, to taste
- fresh parsley, coarsely chopped for garnish
Instructions
- Season both sides of chicken with salt and pepper. Dredge each piece in the flour, and pat off any excess.
- In a large skillet, heat 3 tablespoons of the butter and all of the olive oil over medium heat. Sauté the chicken in batches until golden brown, about 3 minutes on each side. Remove the chicken and set aside.
- Cook the shallot and garlic until slightly browned and fragrant. Add the chicken stock and simmer until reduced by half.
- Add the preserved lemons. Reduce heat to low, add the capers and melt the remaining 3 tablespoons of butter.
- Season with salt and pepper and lemon juice, to taste. Serve the chicken piccata topped with the preserved Meyer lemons and a side of linguine and a green vegetable.