This is my brother's recipe. Super easy and very delicious!
Ingredients
Boneless Chicken Breast – sliced horizontally into two pieces
1 Shallot – minced
3 Tbsp lemon juice
1 cup chicken stock
1 cup all purpose flour
1 ½ Tbsp capers
3 Tbsp Butter (half for frying, half for sauce)
1 ½ Tbsp olive oil
Salt and Pepper to taste
Instructions
Slice chicken breast horizontally into two pieces. Salt and pepper each side. Add oil and half of butter to frying pan and heat on medium-high until melted and hot. Do not let it burn!
Drop chicken breast into a plate of flour and coat both sides well. Shake off excess flour. Add breasts to fry pan. Cook on each side for 3-4 minutes, or until cooked through and golden brown on each side.
Remove breasts from pan and place them on a paper towel.
Turn heat down to medium-low. Add shallots to fry pan and stir. Cook until shallots are transparent and aromatic. Scrape up brown bits from pan with spatula. Add chicken broth to pan and turn heat back up to medium-high. Reduce to half (which will happen quickly). Add lemon juice and capers and reduce a bit more. Add remaining butter and whisk it into the sauce.
When melted add chicken back to fry pan and coat well. Reheat for approximately 30 seconds.
Notes
If making a pasta side dish, start your pasta water first. Begin to heat your oil after you have added pasta to boiling water.
Recipe by Our Knight Life at https://ourknightlife.com/2009/12/easy-chicken-piccata.html