I have this recipe for chicken piccata that I’ve been making for years. It’s one of the first things I learned how to cook, and over the years it’s just had shortcuts and adaptations added to it so much that it barely resembles the original. But it’s beloved around here, so I wasn’t sure whether or not to try this recipe. It didn’t seem like it needed improving upon. But I make a pork piccata from America’s Test Kitchen that’s pretty amazing, so I thought anything from Cook’s Illustrated had to be good.

I was right.

This recipe from The Best Skillet Recipes is so much better. Better than the original recipe I’ve been using. Chicken piccata is a real treat now, and a sufficiently different take from pork piccata that they’ve both gone into rotation.

Chicken Piccata
Serves 4 (This is fun for company, or you can halve it like we always end up doing)

2 lemons
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper
1/4 cup vegetable oil
1 small shallot or 1 garlic clove, minced
1 cup low-sodium chicken broth
2 Tbsp capers, rinsed
3 Tbsp unsalted butter, softened
2 Tbsp minced fresh parsley

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