Chicken Piccata

Instructions

1. 1

   Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.

2. 2

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

3. 3

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter melts and begins to foam.

4. 4

   Add chicken breasts to the pan and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and tent with foil.

5. 5

   In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes until reduced by half.

7. 7

   Stir in capers and the remaining 2 tablespoons of butter, swirling the pan until the butter melts and creates a silky sauce.

8. 8

   Return chicken to the pan, spooning sauce over the top. Cook for 1-2 minutes to heat through.

9. 9

   Garnish with fresh chopped parsley and serve immediately with pasta, rice, or crusty bread to soak up the delicious sauce.