I only know this is called Piccata because when I searched for a lemon caper sauce on Cooks Illustrated I found this recipe. I always thought chicken piccata had tomatoes in it? I guess not. This is then my modified version. I really liked how lemony it was and pounding the chicken makes it cook nice and fast. Serve with potatoes or bread to really enjoy the extra sauce.
1T olive oil
2 boneless skinless chicken breasts
salt and pepper
1 shallot minced
1C chicken stock
1 lemon, juiced
1T fresh parsley, minced
Pound the breasts flat between a few sheets of saran wrap. (Adding a teaspoon of water between the sheets can help flatten the chicken evenly.) On a plate combine flour and a good helping of salt and pepper. Gently pat the mixture into both sides of the chicken.
Heat a large skillet to medium. Add oil and swirl pan. Add chicken to pan shaking off any excess flour before adding. Fry for approximately 2 minutes or until it begins to brown. Flip and brown on the other side, about one more minute. Check chicken to make sure it is cooked. Transfer chicken onto a plate and keep warm in the oven.
Reduce heat to medium low and add shallot. Saute for one minute then add chicken stock and capers. Return heat to medium and bring to a simmer, scrape the pan with a wooden spoon to get all the flavour off of it. Simmer until reduced by half. Add lemon juice and simmer for another 5 minutes. Remove from heat and add butter and parsley. Taste and season as appropriate. Return chicken to the pan and coat in sauce. Server chicken with sauce spooned on top.