Classic Chicken Piccata

Ingredients

• 2 large boneless, skinless chicken breasts
• Salt and black pepper
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1/3 cup dry white wine, or additional chicken broth
• 3/4 cup chicken broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• Lemon slices, for serving

Instructions

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. Dredge. Place the flour in a shallow dish. Lightly coat each cutlet and shake off the excess.
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. Deglaze. Add the wine to the skillet and scrape up the browned bits. Simmer for about 2 minutes, until reduced by roughly half.
5. Build the sauce. Add the chicken broth, lemon juice, and capers. Simmer for 3-4 minutes, until slightly reduced.
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. Serve. Sprinkle with parsley and add lemon slices. Spoon plenty of sauce over each cutlet. Cook'Â'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.