Chicken Piccata

Ingredients

• 2 large chicken breasts, sliced in half lengthwise to make 4 cutlets

• ½ cup all-purpose flour (for dredging)

• ½ tsp salt

• ½ tsp black pepper

• 3 tbsp olive oil

• 3 tbsp unsalted butter (divided)

• 3 cloves garlic, minced

• ½ cup dry white wine (or chicken broth)

• ½ cup chicken broth

• ¼ cup fresh lemon juice (about 2 lemons)

• ¼ cup capers, drained

• 2 tbsp fresh parsley, chopped

• Lemon slices, for garnish

Instructions

1. Prep chicken: Season flour with salt and pepper. Lightly dredge chicken cutlets in flour, shaking off excess.

2. Sear chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken cutlets 3–4 minutes per side, until golden and just cooked through. Remove and keep warm.

3. Make the sauce: In the same skillet, add garlic and sauté 30 seconds. Pour in white wine and simmer 2 minutes, scraping up browned bits. Add chicken broth, lemon juice, and capers. Simmer 3–4 minutes until slightly reduced.

4. Finish: Stir in remaining 2 tbsp butter to enrich the sauce. Return chicken to skillet, spooning sauce over cutlets. Cook 2 minutes to warm through.

5. Serve: Plate chicken, spoon sauce over top, and garnish with parsley and lemon slices.