Chicken Piccata

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• ½ cup chicken broth
• ¼ cup lemon juice
• 2 tbsp capers
• 2 tbsp fresh parsley (optional)

Steps

1. Slice chicken breasts horizontally to create 8 thin cutlets. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate.
3. Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
4. Stir in lemon juice and capers. Cook for 1-2 minutes until the sauce slightly thickens.
5. Return chicken to the skillet, turning to coat in the sauce. Simmer for 1 minute to heat through.
6. Garnish with fresh parsley, if desired, and serve immediately.