Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, rinsed and drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices for garnish

Directions

1. Season the chicken breasts with salt and pepper on both sides. Dredge each piece in flour, shaking off the excess.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
3. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Let it cook for about 2-3 minutes to reduce slightly.
7. Return the chicken to the skillet and cook for an additional 2 minutes, allowing it to soak up the flavors. Remove the chicken again and place it on a serving platter.
8. Stir in the remaining butter until melted and combined, then pour the sauce over the chicken.
9. Garnish with fresh parsley and lemon slices before serving.

Notes