chicken piccata

Ingredients

• 1 pound chicken breast, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons butter, cut into cubes
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Season chicken pieces with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken and cook until browned on all sides.
4. Remove chicken from skillet and set aside.
5. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
6. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Add chicken broth and lemon juice. Bring to a simmer.
8. Return chicken to the skillet.
9. Reduce heat to low and simmer for 5-7 minutes, or until chicken is cooked through.
10. Stir in butter and capers. Cook until butter is melted and sauce has thickened slightly.
11. Stir in fresh parsley. Serve immediately over pasta or rice.

Notes

• For a richer sauce, add an extra tablespoon of butter at the end.
• If you don't have white wine, you can substitute with additional chicken broth and a splash of lemon juice.
• To prevent sticking, pat the chicken dry with paper towels before cooking.
• Serve with linguine or angel hair pasta for the best flavor and texture.