Chicken Piccata

I haven't made this lately but it's delicious and easy. Lots to it, though.

• 2 large lemons
• 4 boneless, skinless chicken breasts, rinsed & trimmed
• freshly ground salt & pepper
• 1/2 cup flour
• 4 tbsp vegetable oil
• 1 small shallot, minced (about 2 tbsp)
• 1 cup chicken stock
• 2 tbsp drained small capers
• 3 tbsp unsalted butter, softened
• 2 tbsp fresh parsley (dried works too)

Adjust oven rack to lower-middle position, set large heat-proof plate on rack, and heat oven to 200.

Halve one lemon, pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick & set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.

Remove the tenderloin from the chicken cutlets. Place each cutlet smooth-side up on a cutting board. Holding one hand on top of the cutlet, carefully slice the cutlet in half horizontally to yield two pieces, each between 3/8 and 1/2 inch thick. Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tbsp oil & swirl pan to coat. Lay half of chicken pieces in skillet. Saute cutlets, without moving them, until lightly browned on first side - 2 to 2.5 minutes. Turn cutlets and cook until second side is lightly browned (another 2 to 2.5 minutes). Remove pan from heat and transfer cutlets to plate in the oven. Add remaining 2 tbsp oil to now-empty skillet and heat until simmering. Add remaining chicken pieces and repeat.

Add shallot to empty skillet and return to medium heat. Saute until fragrant, about 30 seconds. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with a wooden spoon or spatula to loosen browned bits & deglaze. Simmer until liquid reduces to about 1/3 cup (about 4 minutes). Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until it belts. Swirl in parsley. Spoon sauce over the chicken & prepare for happy time.