Chicken piccata

Chef/owner Marco Canora, Insieme at The Michelangelo Hotel

ingredients

1
1. Heat a large skillet over high heat. Add 2 tablespoons of butter and a tablespoon of olive oil.
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2. Season the meat with salt and pepper. Lightly flour each cutlet, shaking off any excess flour.
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3. When the butter melts and foams add about half the chicken. Cook, until the chicken is golden, about 1 minute. Flip the meat and cook the other side for 30 seconds more.
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4. Transfer the chicken to a serving plate. Wipe out the pan. Add more butter and oil and cook the rest of the meat, taking care to adjust the heat as necessary as you go.
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5. When all the chicken has been cooked, lower the heat and add the shallots. Cook until they soften, stirring and swirling the pan so they don’t burn, about 1 minute. Deglaze the pan with the wine. Cook over high heat, scraping the fond from the pan. When the pan is almost dry, add the lemon juice, capers and parsley. Keep the pan moving. Add the stock, let it come to a boil, then remove it from the heat and swirl in the remaining 2 tablespoons of cold butter, one tablespoon at a time. Adjust the seasoning with salt and pepper, pour the sauce over the meat and serve.