Chicken Piccata with Lemon and Capers

Ingredients

• 2 unit boneless skinless chicken breasts
• 0,5 cup all-purpose flour
• 2 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter, cold and cubed
• 3 unit garlic cloves, minced
• 0,5 cup dry white wine
• 0,75 cup chicken stock
• 3 tbsp fresh lemon juice
• 3 tbsp capers, drained
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 unit lemon, thinly sliced
• 1 tsp kosher salt and black pepper

Instructions

1. 1

   Slice each chicken breast horizontally into two thin cutlets, then pound between plastic wrap to an even 1/4-inch thickness.

2. 2

   Season both sides generously with salt and pepper, then dredge each cutlet in flour, shaking off the excess to leave a fine, even coat.

3. 3

   Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter foams and the oil shimmers without smoking.

4. 4

   Sear the cutlets in batches, 2-3 minutes per side, until deep golden and just cooked through. Transfer to a plate and tent loosely with foil.

5. 5

   Reduce heat to medium, add the minced garlic to the pan and cook 30 seconds until fragrant but not browned.

6. 6

   Deglaze with the white wine, scraping up the fond, and reduce by half, about 2 minutes.

7. 7

   Add the chicken stock, lemon juice, and capers, and simmer briskly for 3-4 minutes until slightly thickened and glossy.

8. 8

   Off the heat, swirl in the remaining 3 tbsp cold butter one cube at a time to emulsify the sauce into a silky finish.

9. 9

   Return the chicken and any resting juices to the pan, spooning sauce over the top, and warm through for 1 minute.

10. 10

    Finish with chopped parsley and lemon slices, and serve immediately.