Lemon Chicken Piccata

Ingredients

• 2 large (about 12 oz), halved horizontally into cutlets boneless skinless chicken breasts
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1/2 cup chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp capers
• 2 tbsp, chopped fresh parsley(optional)
• 4 thin slices, for garnish lemon slices(optional)

Instructions

1. 1

   Slice each chicken breast in half horizontally to make 4 thin cutlets. Pat dry, then season both sides with salt and pepper.

2. 2

   Spread the flour on a plate and dredge each cutlet lightly, shaking off excess.

3. 3

   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear cutlets 3-4 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.

4. 4

   Reduce heat to medium. Add chicken broth, lemon juice, and capers to the skillet, scraping up browned bits. Simmer 3 minutes to reduce slightly.

5. 5

   Swirl in remaining 2 tbsp butter until the sauce is glossy, about 1 minute. Return chicken to the pan and spoon sauce over to warm through, 1 minute.

6. 6

   Plate the cutlets, spoon remaining sauce over top, and garnish with parsley and lemon slices. Serve immediately.