Chicken Piccata

Directions

1. You can either trim your chicken thinly or you can pound them to an even thickness, about 1/4 to 1/2 inch. This helps them cook evenly. Season the chicken with salt and pepper on both sides.
2. Dredge the chicken in flour, shaking off any excess. This will create a thin coating on the chicken, which will help thicken the sauce later.
3. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
4. In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a boil, scraping the bottom of the skillet to incorporate any browned bits. Let the sauce simmer for about 5 minutes to reduce slightly. Stir in the remaining 2 tablespoons of butter until melted and well combined with the sauce. This will help thicken and enrich the sauce.
5. Return the chicken breasts to the skillet, coating them with the sauce. Cook for an additional 2 minutes, allowing the chicken to soak up some of the flavors. Sprinkle the chopped parsley over the chicken piccata for added freshness and color (optional). Add thinly sliced lemons to the dish.
6. Serve the chicken piccata hot, spooning the sauce over the top. It pairs well with pasta, rice, or roasted vegetables.