Classic Chicken Piccata

Instructions

1. 1

   Prepare the chicken. Butterfly each breast into two thin cutlets. Pound to an even 1/2-inch thickness, then season both sides with salt and pepper.

2. 2

   Dredge. Place the flour in a shallow dish. Lightly coat each cutlet and shake off the excess.

3. 3

   Brown the chicken. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate.

4. 4

   Deglaze. Add the wine to the skillet and scrape up the browned bits. Simmer for about 2 minutes, until reduced by roughly half.

5. 5

   Build the sauce. Add the chicken broth, lemon juice, and capers. Simmer for 3–4 minutes, until slightly reduced.

6. 6

   Finish. Lower the heat and whisk in the remaining 2 tablespoons butter. Return the chicken to the skillet and spoon the sauce over it for about 1 minute.

7. 7

   Serve. Sprinkle with parsley and add lemon slices. Spoon plenty of sauce over each cutlet. Cook's note: For a richer restaurant-style sauce, whisk in 1 tablespoon heavy cream after adding the butter. Good sides include angel hair pasta, mashed potatoes, roasted asparagus, or light green beans.