Chicken Piccata

Ingredients

Instructions

0 of 6 steps complete

1. 1Slice the chicken horizontally into four cutlets and pound to an even ½-inch thickness. Season with salt and pepper, then dredge lightly in flour.
2. 2Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and the center reaches 165°F (74°C). Transfer to a plate.
3. 3Reduce the heat to medium. Add garlic and stir for 30 seconds, then pour in the broth, scraping up the browned bits with a wooden spoon.
4. 4Add the lemon juice and capers. Simmer for 4–5 minutes until the liquid reduces slightly.
5. 5Turn the heat to low and whisk in the remaining 3 tablespoons butter a little at a time until the sauce is glossy. Return the chicken and its juices to the skillet and warm for 1–2 minutes.
6. 6Sprinkle with parsley and serve with the lemon-caper sauce. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat to 165°F.