Lemon-Caper Chicken Piccata Recipe

INGREDIENTS:

- 2 pounds chicken breasts

- 1/4 cup all-purpose flour

- 1/4 cup olive oil

- 3 tablespoons butter

- 1 medium shallot, finely chopped

- 2 cloves garlic, minced

- 2 tablespoons capers, drained

- 1/2 cup dry white wine

- 1/2 teaspoon chicken bouillon or base

- 3 tablespoons fresh lemon juice

- 1/4 cup fresh parsley, chopped

- 1/2 lemon, sliced

- Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the chicken by butterflying the breasts and pounding them to an even thickness. Season with salt and pepper, then lightly coat with flour.

2. Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Cook the chicken cutlets until golden brown on both sides. Transfer to a plate and keep warm.

3. In the same skillet, lower the heat and add more olive oil if necessary. Sauté the finely chopped shallot, minced garlic, and capers for about a minute until fragrant.

4. Pour in the dry white wine, scraping the bottom of the pan to deglaze and incorporate any flavorful bits. Add the chicken bouillon, lemon juice, and the remaining tablespoon of butter. Let the sauce simmer for a couple of minutes until it slightly reduces.

5. Return the browned chicken cutlets to the skillet, ensuring they are well-coated with the sauce. Heat through for a couple of minutes.

6. Garnish with fresh lemon slices and chopped parsley before serving. Enjoy your Chicken Piccata with your favorite side dishes!