Chicken Piccata

Ingredients

• 2 large boneless skinless chicken breasts, halved horizontally
• 0.5 cup all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 0.5 cup dry white wine (like Pinot Grigio)
• 0.25 cup fresh lemon juice
• 3 tablespoons brined capers, drained and rinsed
• 0.25 cup fresh parsley, chopped
• 0.25 cup chicken stock(optional)

Instructions

1. 1

   Place the chicken breast halves between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.

2. 2

   In a shallow dish, mix the flour with salt and pepper; dredge each chicken cutlet in the flour, shaking off any excess.

3. 3

   In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until shimmering.

4. 4

   Add the chicken to the pan (in batches if necessary) and cook for 3 minutes per side until golden brown and cooked through, then remove to a warm plate.

5. 5

   Reduce heat to medium and pour the white wine into the skillet, scraping up the browned bits from the bottom of the pan.

6. 6

   Whisk in the lemon juice, chicken stock, and capers; let the liquid simmer and reduce by half, about 3 to 5 minutes.

7. 7

   Whisk in the remaining 2 tablespoons of cold butter until the sauce is glossy and slightly thickened.

8. 8

   Return the chicken to the pan for 1 minute to coat with sauce, then garnish with fresh parsley and serve immediately.