Directions

• To brine chicken: Dissolve 1/4 cup Kosher salt into 2 quarts cold water in a large bowl. Add chicken breasts, cover, and refrigerate for 30-60 min.
• While chicken brines, use a microplane grater to remove the zest from both lemons and set aside. Juice one of the lemons and set aside. Mince your garlic cloves and finely dice your onion.
• Drain chicken and rinse once with water. Towel dry chicken breasts lightly using a paper towel and transfer to a cutting board.
• Cut each chicken breast in half vertically, which will give you a thick half and a thinner half. Then take the thicker half, and cut it horizontally, to create two medallions. This way, each chicken breast will make three medallions of similar size and thickness. Repeat with each chicken breast. Place the medallions between sheets of plastic wrap and gently pound to 1/2 inch thickness.
  
• Combine your flour and seasoned salt in a shallow baking dish, and working with one piece of chicken breast at a time, coat with flour and shake to remove excess.
• Preheat your oven to 300 degrees and adjust oven rack to lower middle position. Place a small sheet pan in the oven.
• Heat 2 tbsp of your neutral oil in a heavy bottomed 12 inch skillet over medium high heat until shimmering. Lay half of the chicken pieces in the skillet and sauté until browned on the first side, about 2-3 minutes. Flip and brown the other side. Remove the chicken from the skillet and transfer to sheet pan in oven. Repeat the process with your remaining pieces of chicken. Cook the chicken until it has an internal temperature of 165 degrees (F) and remove from oven when cooked through, about 10-12 min. Cover chicken with foil to keep warm.
• Drain the residual oil from the skillet, add the butter to the skillet, and place over medium heat. Add the shallot and garlic and sauté until softened. Add the flour to the pan and stir to combine. Cook the flour/butter/shallot mixture for about 5 minutes, stirring frequently. Raise the temperature to medium high and add cold stock in a slow steady stream, whisking continuously to incorporate stock into flour/butter/shallot mixture. Whisking frequently, bring sauce to a low boil to thicken, this should only take a few minutes. Once the sauce is thickened, add the lemon zest, juice, and sugar, and 1 tsp Kosher salt. Add the capers, then black pepper to taste. Whisk to incorporate. If you plan on consuming the Chicken Piccata in one sitting, add all the chicken pieces to the skillet with sauce and heat through. Add the parsley and serve immediately. If you aim to have leftovers, read the next step.
• If you aim to have leftovers that you can reheat, keep the sauce and chicken separate, as the sauce will continue to thicken from the chicken’s flour coating. In this instance, remove half of the sauce from the skillet (ladle into a heat safe receptacle), and add only half the cooked chicken breasts to the sauce. Cool the remaining sauce and chicken to room temperature, then transfer to the refrigerator to store for future use. Chicken and sauce should be refrigerated separately, in tightly sealed containers, and eaten within 3 days. You can also freeze the sauce and the chicken, if desired, for longer storage.