🍋 Classic Chicken Piccata with Zesty Lemon Caper Sauce

Ingredients:

• 2 large boneless, skinless chicken breasts (halved horizontally)

• 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)

• 3 tbsp capers, drained

• 2 tbsp fresh parsley, chopped

• Lemon slices, for garnish

Instructions:

1. Prepare the chicken:

   • Slice chicken breasts horizontally to create cutlets.

   • Season with salt and pepper, then dredge lightly in flour, shaking off excess.

2. Cook the chicken:

   • Heat olive oil and 2 tbsp butter in a skillet over medium-high heat.

   • Cook chicken 3–4 minutes per side until golden and cooked through (165°F). Remove and keep warm.

3. Make the sauce:

   • In the same skillet, add garlic and sauté briefly.

   • Deglaze with white wine, scraping up browned bits. Let reduce by half.

   • Stir in chicken broth, lemon juice, and capers. Simmer for 3–4 minutes.

4. Finish:

   • Whisk in the remaining 1 tbsp butter until silky.

   • Return chicken to skillet, spooning sauce over to coat.

5. Serve:

   • Garnish with parsley and lemon slices.

   • Serve with pasta, rice, or roasted vegetables.