Chicken Piccata

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers with brine
• 3 cloves garlic minced
• 2 tablespoons butter
• 1/4 cup fresh parsley chopped
• 1/2 teaspoon red pepper flakes

Instructions

1. Place chicken breasts between plastic wrap and pound to 1/4 inch thickness using a meat mallet
2. Mix flour salt and pepper in a shallow bowl
3. Dredge each chicken breast in the flour mixture coating both sides and shake off excess
4. Heat olive oil in a large skillet over medium-high heat
5. Cook chicken for 3-4 minutes per side until golden brown then remove and set aside
6. In the same skillet add minced garlic and cook for 30 seconds until fragrant
7. Pour in chicken broth and lemon juice scraping up any browned bits from the bottom
8. Return chicken to the skillet and add capers with brine
9. Reduce heat to medium and simmer for 5-7 minutes until chicken is cooked through
10. Remove from heat and stir in butter and fresh parsley
11. Season with red pepper flakes and additional salt and pepper to taste
12. Serve immediately over pasta or with steamed vegetables

Notes

• Use a meat mallet to evenly pound chicken breasts to ensure even cooking
• Pat chicken dry with paper towels before flouring for a crispier coating
• Do not skip the lemon juice as it is essential to the piccata flavor profile
• Fresh lemon juice works much better than bottled for this recipe
• Capers can be rinsed if you prefer less salty flavor
• This dish is best served immediately while the sauce is warm
• Leftovers can be refrigerated for up to 3 days but are best enjoyed fresh