Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 4 tbsp butter
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 3 tbsp capers, drained
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Season the flour with salt and pepper, then dredge the chicken in the seasoned flour, shaking off the excess.
2. 2Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden and cooked through to 165°F, then remove to a plate.
3. 3Add the chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom.
4. 4Stir in the capers and simmer for 3-4 minutes to reduce slightly.
5. 5Remove from heat and whisk in the remaining butter until the sauce is glossy.
6. 6Return the chicken to the skillet to warm through, then garnish with fresh parsley and serve.

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