Chicken Piccata with Lemon Caper Sauce

Ingredients

Ingredients

• 4 pieces boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• to taste salt
• to taste black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 for juice lemon
• 1/4 cup capers
• for garnish fresh parsley
• for garnish lemon slices

Instructions

1. Pound the chicken breasts to an even 1/4-inch thickness between two sheets of plastic wrap using a meat mallet or rolling pin.
2. Season both sides of the chicken with salt and black pepper.
3. Dredge the chicken in flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.
6. In the same skillet, melt 1 tablespoon of butter over medium heat.
7. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
8. Stir in the lemon juice and capers, and simmer the sauce for 4-5 minutes until slightly reduced.
9. Swirl in the remaining tablespoon of butter until melted and the sauce is glossy.
10. Return the chicken to the skillet, spooning the sauce over the top, and cook for 1-2 minutes to warm through.
11. Garnish with fresh parsley and lemon slices before serving.