Tyrian poultry piccata is similar to, but distinct from the chicken piccata you might be familiar with. The preferred meat, of course, is moa, although other birds are sometimes used as well. I've chosen to use chicken as a stand-in here since moa are rather hard to come by outside of Tyria these days.

While Tyria does boast a wide variety of moas and other avian wildlife, there are many ingredients that we take more-or-less for granted here that the average Tyrian has never even heard of. Among these: capers. If you're familiar with chicken piccata, it may seem as if my ingredient list has missed out the crucial capers. However, capers are rarely seen in Tyria and, as such, are not typically a component in this popular Krytan dish.

Although it seems to have originated in Kryta, its ease and simplicity give piccata broad appeal. Even Norn and Charr will occasionally prepare it!

Poultry Piccata

Ingredients

• 2 skinless, boneless chicken breasts
• salt and pepper
• 1/4 c. flour
• 6 Tbsp. unsalted butter, divided
• 1/2 c. Poultry Stock
• juice of 2 lemons (~1/3 c.)
• parsley (optional)

Directions

1. Trim any excess fat from chicken breasts and remove tenders. Cut breasts in half horizontally. (You should now have six trelatively thin pieces of chicken.)
2. Season chicken pieces with salt and pepper and dredge with flour.
3. Melt 4 Tbsp. butter over medium-high heat and add chicken to pan.
4. Cook until chicken begins to brown, flip, and continue cooking until second side browns slightly.
5. Reduce heat to medium and remove chicken from pan and set aside.
6. At this point I generally like to add any extra flour that didn't cling to the chicken when it was added to the pan. Do this if you like a very thick, gravy-like sauce. If you prefer a thinner sauce, leave the extra flour out.
7. Add stock to pan and bring to a boil, scraping the bottom of the pan.
8. Add lemon juice.
9. Simmer for a minute or two, then remove from heat and stir in remaining butter.
10. Season to taste with salt and pepper.
11. Pour sauce over chicken.
12. Garnish with a little parsley if you like.