Chicken Piccata (Lemon Caper Chicken)

• 2 large boneless skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tbsp capers, drained
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Slice the chicken breasts in half horizontally to make 4 thin cutlets. Pound them to an even 1/4-inch thickness if needed.

2. 2

   In a shallow dish, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour, shaking off excess.

3. 3

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.

4. 4

   Add chicken cutlets (in batches if necessary) and cook for 3-4 minutes per side until golden brown and cooked through. Remove to a plate.

5. 5

   Reduce heat to medium. Add garlic to the same pan and sauté for 1 minute.

6. 6

   Pour in chicken broth and scrape up any browned bits from the bottom of the pan.

7. 7

   Simmer for 3 minutes until liquid reduces slightly.

8. 8

   Stir in capers and lemon juice.

9. 9

   Remove from heat and swirl in the remaining 3 tablespoons of butter until melted and emulsified.

10. 10

    Return chicken to the pan to warm through and coat with sauce.

11. 11

    Serve garnished with fresh parsley.