Italian Chicken Piccata with Lemon Butter Sauce

Ingredients

• 2 pieces chicken breasts, boneless, skinless
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 tablespoons olive oil
• 1 cup capers, drained
• 1 cup chicken broth, low sodium

• 1 cup fresh lemon juice, squeezed
• 1 cup unsalted butter, cut into pieces
• 2 tablespoons parsley, chopped

Method

1. 01
   Slice each chicken breast in half horizontally to create two thinner cutlets.
2. 02
   Mix flour, salt, and black pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off excess.
3. 03
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
4. 04
   In the same skillet, add chicken broth, lemon juice, and capers. Bring to a boil, scraping up brown bits from the pan.
5. 05
   Reduce the heat to low, then whisk in the butter pieces, one at a time, until the sauce is smooth and slightly thickened.
6. 06
   Return the chicken to the skillet, spooning sauce over the top. Simmer for an additional 2 minutes to heat through.
7. 07
   Sprinkle chopped parsley over the chicken before serving. Serve hot with the lemon butter sauce drizzled on top.