Chicken Piccata (Tyler Florence)

Adapted from Food Network

• 1 pound chicken breast, thinly sliced or pounded thin
• 1 tablespoon all purpose flour
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1 large lemon, half thinly sliced/ half juiced
• 2 tablespoons butter
• 1 medium shallot, finely chopped
• 1/3 cup white wine or dry vermouth (or more broth)
• 1/3 cup chicken broth
• I like to add 2 tablespoons capers, drained and rinsed
• 2 tablespoons parsley, chopped

---

1. Place chicken breasts in a bowl. Add 2 teaspoons salt and ½ teaspoon pepper. Set aside for 15 minutes.
2. In a small bowl, mix flour and spices. Sprinkle both sides of the chicken with the seasoned flour. Place in a single layer on a plate.
3. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside.
4. Add chicken pieces to pan in a single layer and cook until golden brown outside, 1 to 2 minutes on each side; remove to a platter.
5. Reduce the skillet to medium heat and melt 1 tablespoon butter. Add shallot and cook until softened, about 2 minutes.
6. Pour in wine, broth, and capers; bring to a boil over high heat, scraping up any brown bits from bottom of the pan; boil until reduced by half, about 1 minute.
7. Stir in lemon juice and remaining butter and pour over chicken. Garnish with chopped parsley.