Chicken Piccata with Fresh Lemon and Caper Sauce

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds), preferably free-range
• Salt and black pepper, to taste
• 1 cup all-purpose flour (for dredging)
• 3 tablespoons olive oil, extra virgin
• 3 tablespoons unsalted butter
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 cup chicken broth, preferably homemade
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tablespoons capers, rinsed and drained
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Begin by preparing the chicken breasts. Place them between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
2. Season both sides of the chicken breasts generously with salt and black pepper.
3. Spread the flour on a large plate and dredge each piece of chicken in the flour, shaking off any excess.
4. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering and hot, add 2 tablespoons of butter. When the butter melts, add the chicken breasts in a single layer.
5. Cook the chicken for about 4-5 minutes on each side or until golden brown and cooked through.
6. In the same skillet, add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 1-2 minutes until reduced by half.
7. Add the chicken broth, lemon juice, and capers to the skillet. Stir well and let the sauce simmer for another 3-4 minutes.
8. Return the chicken to the skillet, spooning some of the sauce over the top. Let it cook for an additional 1-2 minutes.
9. Plate the chicken, drizzling the lemon caper sauce generously over the top. Garnish with fresh parsley before serving.