Elegant Herbed Chicken Piccata with Lemon and Capers

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup olive oil
• 1 cup dry white wine
• 1 cup lemon juice, freshly squeezed
• 1 cup capers, drained
• 4 tablespoons unsalted butter, cubed
• 1 cup parsley, freshly chopped

Method

1. 01
   Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.
2. 02
   In a shallow dish, combine sifted flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
3. 03
   In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 3-4 minutes on each side until golden brown. Transfer to a plate and cover with foil to keep warm.
4. 04
   Reduce the skillet heat to medium and add white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for about 2 minutes.
5. 05
   Add lemon juice and capers to the skillet. Stir well and let the mixture simmer for another 1-2 minutes.
6. 06
   Whisk in cubed butter, one piece at a time, until the sauce is smooth and creamy.
7. 07
   Return the chicken to the skillet and spoon sauce over each piece. Let it cook for an additional 2-3 minutes to ensure the chicken is heated through.
8. 08
   Remove the skillet from heat. Sprinkle freshly chopped parsley over the chicken and serve immediately with the sauce.