Chicken Piccata

Scale the recipe

Ingredients

• Chicken breasts, boneless and skinless
  $ per oz · prices vary by store
• All-purpose flour, for dredging
  $ per cup · prices vary by store
• Olive oil
  $ per tbsp · prices vary by store
• Unsalted butter, divided
  $ per tbsp · prices vary by store
• Chicken broth
  $ per cup · prices vary by store
• Lemon juice, fresh (about 1 lemon)
  $ per tbsp · prices vary by store
• Capers, drained
  $ per tbsp · prices vary by store
• Garlic, minced
  $ per clove · prices vary by store
• Fresh parsley, chopped
  $ per tbsp · prices vary by store
• Salt
  $ per tsp · prices vary by store
• Black pepper
  $ per tsp · prices vary by store

Steps

1. Pound the chicken breasts to an even thickness, about 1/2 inch, using a mallet or rolling pin. Season both sides with the salt and black pepper, then dredge lightly in the flour, shaking off the excess.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until golden, about 3 to 4 minutes per side. Transfer to a plate. Work in batches if the skillet is crowded.
3. Lower the heat to medium. Add of the butter to the skillet and swirl until melted. Add the garlic and cook, stirring, for about 30 seconds until fragrant.
4. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer for about 3 minutes, until slightly reduced.
5. Stir in the capers and the remaining butter, swirling until the sauce is glossy. Return the chicken to the pan and simmer 2 to 3 minutes more, until the chicken is cooked through and the sauce has thickened slightly.
6. Sprinkle with the chopped parsley and serve right away, spooning the lemon-caper sauce over each piece.