Chicken Piccata Recipe

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 0.5 cup all-purpose flour (plus 1.5 tbsp for sauce)
• 1 lemon (zest and juice)
• 2 tablespoons olive oil
• 0.5 tsp salt
• 0.25 cup butter
• 1 cup chicken broth
• 0.5 cup dry white wine
• 3 tablespoons capers
• 0.25 cup Parmesan cheese
• 0.5 tsp black pepper
• Fresh parsley, chopped (for serving)

Instructions

1. Using a meat mallet, gently pound each chicken breast to 1/2-inch thick.
2. Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
3. In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
4. Reduce the heat to medium and melt the butter in the same skillet. Whisk in the remaining 1.5 tablespoons of flour, scraping up any brown bits, and cook for 2 minutes.
5. Gradually add the chicken broth, whisking until smooth after each addition.
6. Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
7. Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
8. Stir in the chopped parsley and serve.