Chicken Piccata

Ingredients

• 2 large boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1/2 cup low-sodium chicken broth
• 1/3 cup dry white wine, optional
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp chopped parsley
• Lemon slices for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Slice each chicken breast horizontally into thin cutlets and pound them to an even thickness of about 1/4 inch. Season both sides with salt and pepper so the quick-cooking pieces are seasoned all the way through.
2. Step 2.Spread the flour in a shallow dish and dredge the chicken lightly on both sides. Shake off loose flour because a heavy coating can make the finished lemon-butter sauce cloudy and pasty.
3. Step 3.Heat the olive oil with 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams, add the cutlets in a single layer without crowding the pan.
4. Step 4.Cook the chicken for about 2–3 minutes per side until golden brown. Transfer it to a clean plate as soon as the thickest part reaches 165°F, because thin cutlets can become dry very quickly.
5. Step 5.Lower the heat to medium and add the optional wine or an equal amount of extra broth. Scrape the browned bits from the skillet and simmer for about 1 minute to concentrate the pan flavor.
6. Step 6.Add the chicken broth, lemon juice, and capers and bring the sauce to a gentle simmer. Cook for 2–3 minutes until it reduces slightly but remains loose enough to spoon over the chicken.
7. Step 7.Return the chicken to the skillet and turn each cutlet once in the sauce. Warm for about 1 minute so the chicken picks up the lemon and caper flavor without spending enough time in the pan to overcook.
8. Step 8.Remove the skillet from the heat and swirl in the remaining 2 tablespoons butter a little at a time. This off-heat step helps create a smooth, glossy sauce instead of an oily separation.
9. Step 9.Taste the sauce and adjust with a small pinch of salt, more lemon juice, or a spoonful of broth if needed. Remember that capers are salty, so taste before adding extra salt.
10. Step 10.Sprinkle with parsley and garnish with lemon slices. Serve immediately with pasta, rice, potatoes, or vegetables, spooning plenty of the warm lemon-caper sauce over each chicken cutlet.