Chicken Picatta
a la Leann

1/2 c flour
8 thin boneless chicken breast cutlets
4 T vegetable oil
1 shallot, minced
1 garlic clove, minced
1 c. low-sodium chicken broth
1/2 large lemon sliced into 1/4 in thick half moons and ends discarded
2 T capers, rinsed
3 T unsalted butter, cut into 3 pieces
2 T minced fresh parsley

1. Adjust an oven rack to middle position and heat to 200 degrees. Spread flour in a shallow dish.
2. Pat cutlets dry with paper towel and season with salt and pepper. Dredge through flour and shake off excess.
3. Heat 2 T oil in a 12 in skillet over medium high heat until just smoking. Add half of the cutlets and cook until light golden on each side, about 4 minutes. Transfer to a plate and keep warm in oven. Repeat with remaining oil and cutlets.
4. Add in the shallot and garlic to oil left in skillet and cook over medium heat until soft, about 2 minutes. Stir in broth and lemon slices, scraping up any browned bits and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Turn off heat, stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

Recommendations:
* chicken cutlets should be half as thick as boneless skinless chicken breasts
Variations:
1. Add 2 oz thinly sliced prosciutto, cut into 1/4 in strips to skillet with shallots in step 4.
2. Stir in 1/4 c chopped black olives into sauce with lemon juice in step 5.

Leann's 2 cents:
Whole breasts take too long to cook, so I used tenderloins and they were just fine.
I don't use that much oil.
I don't use shallots anymore (I just don't keep them on hand), but the white onion picks up way too much of the lemon flavor. Yellow or sweet works best.