Chicken Piccata with Lemon Caper Sauce

Ingredients

• 2 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
• 0,33 cup dry white wine
• 3 tbsp fresh lemon juice
• 0,75 cup chicken stock
• 3 tbsp capers, drained
• 2 tbsp fresh flat-leaf parsley, chopped
• 4 unit lemon slices
• 1 tsp salt and black pepper

Instructions

1. 1

   Slice each chicken breast horizontally into two thin cutlets and pound to an even 1 cm thickness between plastic wrap.

2. 2

   Season generously with salt and pepper, then dredge in flour, shaking off excess.

3. 3

   Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until foaming subsides.

4. 4

   Sear cutlets in batches for 3 minutes per side until deeply golden and cooked through (74°C / 165°F internal); transfer to a plate.

5. 5

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

6. 6

   Deglaze with white wine and lemon juice, scraping up the browned bits, and reduce by half, about 2 minutes.

7. 7

   Pour in chicken stock and capers; simmer 3-4 minutes until slightly syrupy.

8. 8

   Swirl in remaining cold butter one tablespoon at a time to emulsify into a glossy sauce.

9. 9

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

10. 10

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