Chicken Piccata

- 1 pack schnitzels - 4 tablespoons flour (all purpose or plain) - +4 tablespoons fresh Parmesan cheese finely grated - 1 teaspoon salt - 1/4 teaspoon black cracked pepper - 4 tablespoons unsalted butter divided - 2 tablespoons olive oil divided - 4 large cloves garlic minced - 3/4 cup chicken stock - +2 tablespoons fresh lemon juice - +1/4 cup brined capers rinsed - Parmesan Cheese to serve

1. In a shallow bowl, combine the 4tbs flour and 4tbs parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside. Repeat as needed for all shnitzels. 2. In a large pan or skillet heat 2 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When hot, fry the pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. 3. In the same pan, melt one more tablespoon of butter. Fry the 4 large cloves garlic mincedfor 30 seconds until fragrant. 4. Pour in the 3/4 cup chicken stock + 2 tablespoons fresh lemon juice +1/4 cup brined capers rinsed and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed. 5. Add 1 tbsp butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through. 6. Serve immediately with parmesan cheese, if desired.

Imported from Copy Me That export. Original source: https://cafedelites.com/garlic-chicken-piccata/ Servings: 4 people If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.