Chicken Piccata with Lemon & Capers

Ingredients:

2 pounds chicken breasts, pounded thin

¼ cup all-purpose flour

¼ cup olive oil

3 tablespoons unsalted butter

1 medium shallot, finely minced

3 cloves garlic, minced

½ cup chicken broth

⅓ cup freshly squeezed lemon juice

¼ cup capers, drained and rinsed

¼ cup dry white wine (optional)

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

Directions:

Lightly season the chicken breasts with salt and pepper, then dredge each piece in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Remove from the pan and set aside.

Reduce heat to medium and add butter to the skillet. Once melted, sauté the minced shallot and garlic for 1–2 minutes, until fragrant.

Deglaze the pan with white wine (if using) or a splash of broth, scraping up the flavorful bits from the bottom.

Add the chicken broth, lemon juice, and capers. Simmer for 3–4 minutes to slightly reduce the sauce.

Return the chicken to the pan and spoon the sauce over it. Cook for another 2–3 minutes to allow the flavors to meld.

Remove from heat, sprinkle with chopped parsley, and serve immediately with the lemon-caper sauce drizzled over the top.

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

Kcal: 355 kcal | Servings: 4