Lemon Herb Chicken Piccata

Ingredients

• 12 oz Chicken breast
• 2 tbsp All-purpose flour
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1.5 tbsp Olive oil
• 3 tbsp Unsalted butter
• 2 cloves Garlic
• 1 Lemon
• 0.5 cup Chicken broth
• 2 tbsp Capers
• 2 tbsp Fresh parsley (chopped)

Instructions

1. 1

   Prep (15 minutes): Slice chicken breasts in half horizontally to make 2 thinner cutlets. Pat dry, then season with salt and black pepper. Lightly dredge each cutlet in flour, shaking off excess.

2. 2

   Cook (20 minutes): Heat olive oil in a large skillet over medium-high heat. Pan-sear chicken until golden and cooked through, about 3–4 minutes per side. Transfer chicken to a plate.

3. 3

   In the same skillet, reduce heat to medium. Add butter and garlic and cook until fragrant, about 30 seconds. Stir in chicken broth, lemon juice, and lemon zest; simmer 2–3 minutes to slightly reduce.

4. 4

   Stir in capers and return chicken (and any juices) to the skillet. Spoon sauce over chicken and simmer 2–3 minutes until hot and glossy. Turn off heat, stir in parsley, and serve immediately.