Skillet Chicken Piccata

Ingredients

• 2 pieces (about 8 oz each) chicken cutlets
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 1/2 cup chicken broth
• 2 tbsp capers
• 2 cloves garlic(optional)
• 2 tbsp fresh parsley(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Pound chicken cutlets to even 1/2-inch thickness, then season both sides with salt and pepper. Dredge lightly in flour, shaking off excess (about 5 minutes).

2. 2

   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.

3. 3

   Reduce heat to medium. Add remaining butter and garlic to the skillet; cook 30 seconds until fragrant.

4. 4

   Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 3-4 minutes until slightly reduced.

5. 5

   Stir in capers, return chicken to the skillet, and spoon sauce over. Simmer 1-2 minutes to warm through.

6. 6

   Sprinkle with parsley and serve immediately with pan sauce drizzled on top.