Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
Instructions:
Use a meat mallet to pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
Put the flour on a shallow plate or dish. Dredge each chicken breast in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once the butter has melted and is foaming, add the chicken breasts to the skillet. Cook for 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the chicken broth, white wine, and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 5-7 minutes, or until the sauce has reduced by about half.
Add the capers and remaining 2 tablespoons of butter to the skillet. Stir until the butter has melted and the sauce has thickened slightly.
Return the chicken breasts to the skillet, turning them to coat in the sauce. Cook for 1-2 minutes or until the chicken is heated through.
Garnish with chopped fresh parsley before serving.
Enjoy your delicious chicken piccata!
