Easy Lemon Chicken Piccata
Ingredients:
4 boneless, skinless chicken breasts (or thighs, pounded thin)
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, drained
1 tbsp fresh parsley, chopped (for garnish)
Lemon slices (for garnish)
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
Dredge each piece of chicken in the flour, shaking off any excess.
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
Make the Piccata Sauce:
In the same skillet, add the butter and garlic. Sauté for about 30 seconds, until fragrant.
Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, lemon juice, and capers, stirring to combine. Let the sauce simmer for another 3-4 minutes, allowing it to reduce slightly.
Finish the Dish:
Return the cooked chicken to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes, until the chicken is heated through.
Serve:
Remove the chicken from the skillet and place it on serving plates. Spoon the sauce and capers over the chicken.
Garnish with fresh parsley and lemon slices.