Pan-Seared Truffle Chicken Piccata

Method

chefjasonmckinney.com/recipes/truffle-chicken-piccata-with-brown-butter-caper-sauce

1. 1

   Preheat the oven to 175°C. Butterfly the chicken breasts, remove the tender and lay them out on a few layers of plastic wrap. Lightly pound until ½ inch thick. Wash and chop the parsley.

2. 2

   Peel and mince the shallot and garlic. Roughly chop the capers. Bread the chicken breast by dredging in the flour, then dipping in the egg, and then breading in the panko.

3. 3

   Heat a large saute pan over medium high heat. Add half of the canola oil and heat until shimmering. Cook one chicken breast at a time until golden brown and delicious on both sides.

4. 4

   Transfer the chicken to the sheet tray with a wire rack and repeat with the other chicken breast. Place the chicken in the oven and cook for 6–8 minutes. Drain the saute pan of the oil and wipe it clean.Timer: 6 min

5. 5

   Add the butter and cook until lightly browned. Add the shallot and garlic and lightly saute. Add the capers to the sauce.

6. 6

   Finish the sauce with a squeeze of lemon juice, the chopped parsley and a sprinkle of truffle salt or flaky sea salt. Plate the chicken piccata and cover with that delicious, luxurious brown butter-caper sauce. Top with slices of truffle carpaccio. Enjoy!!