Lemon-Caper Chicken Piccata with Buttery Pan Sauce

Ingredients

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

Instructions

1. 1

   Slice each chicken breast horizontally into 2 cutlets, then pound between plastic wrap to an even 1 cm thickness.

2. 2

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

4. 4

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

5. 5

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

6. 6

   Pour in the white wine and chicken stock, scraping up all the browned bits, and reduce by half, about 3-4 minutes.

7. 7

   Stir in the lemon juice and drained capers, and simmer 1 more minute.

8. 8

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

9. 9

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

10. 10

    Shower with chopped parsley and serve immediately with lemon slices.