Pinterest challenge: chicken piccata

• 680g boneless, skinless chicken breasts
• 1 cup flour
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• ¼ cup shallots, diced
• 1 garlic clove, finely minced or crushed with a garlic press
• ¼ cup white wine
• 1½ cup chicken stock
• 2 lemons
• ¼ cup brined capers, drained
• salt + pepper
• lemon slices
• ¼ cup fresh flat-leaf parsley, roughly chopped

• 1½ cup couscous
• 1½ cup chicken stock
• 1 bag baby spinach

1. Butterfly the chicken by slicing each breast in half horizontally. Place in between 2 sheets of parchment paper (or plastic wrap). Gently pound with a meat mallet to about 1cm thick.

2. Season the chicken with salt and pepper and dip it in the flour.

3. In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Work in batches if necessary. Remove the chicken to a plate and cover it with foil to keep warm.

4. Add the shallots to the pan; if it seems a bit dry, add a splash of olive oil. Sauté until soft, but not colored, about 2 minutes.

5. Add the garlic and cook until fragrant, about 30 seconds.

6. Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.

7. Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the leftover flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.

8. Reduce to a simmer and stir in the remaining 1 tablespoon of butter.

9. Add the juice of half a lemon and sprinkle in the capers.

10. Return the chicken and any accumulated juices to the pan. Taste the sauce; season with extra lemon juice, salt and pepper if desired. Garnish with lemon slices and fresh parsley.

11. To make couscous side pour boiling stock onto the dry couscous with spinach and cover for 3-5min. Serve it with chicken.

Enjoy (because it really ment to be enjoyed!!)

Rasa xoxo