Chicken Piccata

Instructions

1. 1

   Begin by seasoning 4 boneless, skinless chicken breasts (halved and pounded to ¼-inch thickness) with salt and black pepper to taste. Dredge the chicken in ½ cup of all-purpose flour, shaking off any excess flour.

2. 2

   In a large skillet over medium-high heat, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil until the butter stops foaming. Cook the chicken in batches for 3–4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer the cooked chicken to a warm plate.

3. 3

   Add 3 cloves of minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in ½ cup of dry white wine, scraping up any browned bits from the bottom of the pan; cook for 2 minutes until the wine reduces by half.

4. 4

   Stir in ½ cup of chicken broth and ¼ cup of fresh lemon juice, bringing the mixture to a boil. Let it simmer for 3 minutes until slightly reduced and flavorful.

5. 5

   Remove the skillet from heat and swirl in the remaining 2 tablespoons of cold butter, one piece at a time, to emulsify the sauce into a silky consistency. Add 3 tablespoons of rinsed capers and taste to adjust the seasoning with more lemon juice or salt if needed.

6. 6

   Return the chicken to the pan to warm through for about 1 minute. Garnish with chopped fresh parsley and lemon slices before serving, ideally with angel hair pasta or mashed potatoes.