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, divided
• 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
• 3 tbsp fresh flat-leaf parsley, chopped
• 1 tsp sea salt and black pepper
• 4 unit lemon slices, for garnish

Instructions

1. 1

   Slice each chicken breast horizontally into two thin cutlets, then place between sheets of plastic wrap and gently pound to 1 cm thickness.

2. 2

   Pat the cutlets dry, season generously with salt and pepper, and dredge in flour, shaking off any excess.

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, about 2-3 minutes per side, until deeply golden and just cooked through. Transfer to a warm plate.

5. 5

   Lower heat to medium, add the minced garlic and sauté 30 seconds until fragrant. Deglaze with the white wine, scraping up the golden bits, and reduce by half, about 2 minutes.

6. 6

   Pour in the chicken stock and lemon juice, add the capers, and simmer briskly for 3-4 minutes until the sauce lightly coats the back of a spoon.

7. 7

   Remove from the heat and swirl in the cold butter one tablespoon at a time to emulsify into a silky sauce. Stir in the parsley.

8. 8

   Return the cutlets and any resting juices to the pan, spoon the sauce over top, and let warm through for 1 minute before serving with lemon slices.