Chicken Piccata

I make chicken piccata fairly often.  We always have lemons, capers, and butter in the refrigerator and chicken breasts in the freezer.  I was wasting time one day and came across this video from America's Test Kitchen https://www.youtube.com/watch?v=vp_fnC12UrQ.  There were a couple of things that they do differently:

1)  They slice the meat into just a few chunks.  I slice the raw meat thinly, thinking it will be more tender.  It's more work than their way, and my way is not better!

2)  They salt the raw meat and let it sit a bit.  

3)  They eat the whole slices of cooked lemon.  Haven't tried that. . . 

We were very pleased with this recipe.  They said that salting the meat would make it tender.  They were right.

It's very hot today.  Usually I serve this with linguini fini, but I was not interested in boiling water for that long for the pasta, so I tried ramen noodles.  They are a bit gummy, so they soak up the sauce.  Yum.

(Don't use the flavor packet that comes with the noodles!)

We have two kinds of parsley growing in the garden - curly and Italian flat leaf.  I used both.

This recipe is a keeper!

Ingredients

• 2 large lemons
• 4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations below
• Salt and ground black pepper
• 1/2 cup unbleached all-purpose flour
• 4 tablespoons vegetable oil
• 1 small shallot, minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
• 1 cup chicken stock or canned low-sodium chicken broth
• 2 tablespoons small capers, drained
• 3 tablespoons unsalted butter , softened
• 2 tablespoons minced fresh parsley leaves