Chicken Piccata with Lemon-Caper Butter Sauce

Ingredients

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

Instructions

1. 1

   Slice 2 large boneless skinless chicken breasts (about 1 1/2 lb / 680 g) horizontally into 4 thin cutlets and pound to an even 1/4-inch thickness between parchment.

2. 2

   Season both sides generously with salt and pepper, then dredge in 1/2 cup all-purpose flour, tapping off excess.

3. 3

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

4. 4

   Sear cutlets in two batches, 2-3 minutes per side, until deeply golden and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate.

5. 5

   Reduce heat to medium; add 3 minced garlic cloves and sauté 30 seconds until fragrant but not browned.

6. 6

   Deglaze the pan with 1/2 cup dry white wine, scraping up the fond, and reduce by half (about 2 minutes).

7. 7

   Pour in 3/4 cup chicken stock, the juice of 1 large lemon (about 3 tbsp) and 2 tbsp drained capers; simmer 3-4 minutes until slightly syrupy.

8. 8

   Off the heat, whisk in 3 tbsp cold butter, one cube at a time, to emulsify into a glossy sauce.

9. 9

   Return chicken and any juices to the pan, spooning sauce over to reheat for 1 minute.

10. 10

    Finish with 2 tbsp chopped fresh parsley and a few lemon slices; serve immediately.