Piccata di pollo

2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally) 

2 ½ tsp salt, divided 

½ tsp pepper 

1 cup flour for dredging 

10 tbsp butter, cut into pieces, divided 

4 tbsp olive oil, divided 

1 shallot, minced 

1 tbsp garlic, minced 

1 1/2 cups chicken stock 

1 lemon juiced (1 tbsp) 

2 tsp lemon zest 

2 tbsp capers, drained parsley, chopped, for garnish

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging. 

2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. 

3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking. 

4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken. 

5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer. 

6. Add the stock and simmer until reduced by half, about 4-5 minutes. 

7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using. 

8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.