Chicken Piccata with Lemon and Capers

Ingredients

• 4 unit boneless skinless chicken breasts
• 0,5 cup all-purpose flour
• 2 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter
• 3 unit garlic cloves, minced
• 0,5 cup dry white wine
• 0,75 cup chicken stock
• 1 unit lemon, juiced
• 3 tbsp capers, drained
• 2 tbsp fresh flat-leaf parsley, chopped

Instructions

1. 1

   Butterfly 4 boneless skinless chicken breasts and pound between plastic wrap to an even 1 cm thickness; season both sides with salt and pepper.

2. 2

   Dredge each cutlet in ½ cup of flour, shaking off any excess.

3. 3

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

4. 4

   Sear the cutlets 3 minutes per side until deeply golden and just cooked through (internal temperature 74°C / 165°F); transfer to a warm plate.

5. 5

   Reduce the heat to medium, add 3 minced garlic cloves to the pan, and cook 30 seconds until fragrant.

6. 6

   Deglaze with ½ cup dry white wine, scraping up all the golden fond, and reduce by half : about 2 minutes.

7. 7

   Pour in ¾ cup chicken stock, the juice of 1 lemon, and 3 tbsp drained capers; simmer 3-4 minutes until slightly thickened.

8. 8

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

9. 9

   Return the chicken to the pan, spoon sauce over top, and warm through for 1 minute.

10. 10

    Finish with 2 tbsp chopped fresh parsley and thin lemon slices before serving.