Chicken Piccata

Put each chicken breast in a gallon ZipLock bag and pound until between 1/2in and 1/3 inches.

Remove from bag and sprinkle with 1 tsp kosher salt and place in fridge to allow salt to absorb. About 10 minutes.

Remove from fridge and dredge in flour. I use a large ZipLock with flour and put all the breasts in and shake. Remove and place on wire rack in rimmed baking sheet.

Halve lemon lengthwise. Trim ends from 1 half, halve lengthwise again, then slice crosswise ¼ inch thick; set aside. Juice remaining half and set aside 1½ tablespoons juice.

Heat 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.

Place cutlets in skillet, reduce heat to medium, and cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. (They don’t need to be cooked all the way through as they will finish in the sauce.

Add remaining 1 tablespoon oil and 2 tablespoons of flour to skillet and cook flour. You are making a roux.

Add shallot to skillet and cook until softened, 30 seconds.

Add garlic and cook until fragrant, 30 seconds.

Add broth, reserved lemon juice, and reserved lemon slices, capers and their juice and bring to simmer, scraping up any browned bits. Add more chicken broth if too thick.

Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter.

Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer.

Off heat, whisk in butter. Stir in parsley.

Season with salt and pepper to taste.

Spoon sauce over chicken and serve.