Classic Chicken Piccata

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1/2 cup all-purpose flour

• 3 tablespoons olive oil

• 4 tablespoons unsalted butter, divided

• 1/2 cup chicken broth

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1/4 cup capers, rinsed and drained

• 1/4 cup fresh parsley, chopped

Directions:

1. Season the chicken breasts with salt and black pepper. Dredge each piece in flour, shaking off any excess.

2. In a large skillet, heat the olive oil over medium-high heat. Add 2 tablespoons of butter and allow it to melt. When the butter and oil start to sizzle, add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and simmer for about 5 minutes, or until the sauce begins to reduce.

4. Return the chicken breasts to the skillet and simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

5. Remove the chicken breasts to a serving platter. Add the remaining 2 tablespoons of butter to the skillet and whisk until the sauce is smooth and creamy.

6. Pour the sauce over the chicken breasts and garnish with fresh parsley. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings