This is mostly the standard piccata recipe, but the secret to a great chicken piccata is the time spent simmering in the stock, so that the chicken is nearly fall-apart tender. Make sure to start well in advance of dinner to allow the adequate simmer. Because of this, you'll need more chicken stock than most recipes recommend to allow for evaporation.
Recipe
serves 4-6
2lb chicken breasts
1c flour for dredging
1/3 c lemon juice
32oz chicken stock (1 carton) - prefer regular fat+sodium stock for best flavor
1/2 c brined capers, drained (/not/ rinsed)
fresh italian parsley. keep stored and wait to chop these (see below)
salt & black pepper - always cook with sea salt
EVOO & butter for frying
white wine
bronze cut linguine
Preheat pan on stove over medium heat (recommend stainless steel).
While pan is preheating, Trim chicken. Butterfly & tenderize to cutlet thickness. You want each piece to be about the size of a deck of cards, more or less.
Lightly season chicken with salt & pepper. Don't need to overdo it, the stock will provide sodium also
Dredge chicken in flour, making sure to coat all surfaces
2T butter + 2T oil. Don't actually measure; just eyeball 50/50 butter/oil and keep it loaded enough to keep the chicken cooking in a light layer. Adjust heat if needed, possibly increase to medium high at this point. Fats should sizzle but not burn
Cook all cutlets until browned on both sides. Transfer to plate in batches. No need to drain. As batches progress, keep topping up butter+oil as needed
Deglaze pan with white wine
Add chicken stock, return chicken to pan
Add capers & lemon juice
Simmer uncovered for a long time (1hr is not unreasonable). Many piccata recipes don't allow for enough simmer time. While less time puts it on the plate faster, the chicken will be an overly tough cutlet. You want it to simmer until it's nearly fall-apart moist; this absorbs the sauce for more flavor in the chicken as opposed to on the chicken.
20 minutes before plating, begin pasta & cook
chop the parsley. You want to wait until nearly done to avoid drying out the herbs - don't mise en place this and have it sitting there for hours.
side option: garlic bread