Chicken Picatta
INGREDIENTS
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2 large lemons
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4 boneless, skinless chicken breasts, (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat,
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Salt and ground black pepper
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1/2 cup unbleached all-purpose flour
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4 tablespoons vegetable oil
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1 small shallot, minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
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1 cup chicken stock, or canned low-sodium chicken broth
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2 tablespoons small capers, drained
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3 tablespoons unsalted butter, softened
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2 tablespoons minced fresh parsley leaves
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