1/2 cup all-purpose flour, for dredging (plus a bit more for dusting)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 clove garlic, minced
1/2 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, drained
Fresh parsley, chopped, for garnish
Instructions
Prep the Chicken: Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or a heavy rolling pin to gently pound them to about 1/2 inch thickness.
Season & Dredge: Season both sides of each chicken breast with salt and pepper. Then, dredge in flour, shaking off any excess.
Heat the Skillet: In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Let it heat until it shimmers.
Cook the Chicken: Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side or until golden brown. Remove and set aside.
Make the Sauce: Reduce the heat to medium, add minced garlic, and sauté for about 30 seconds. Stir in chicken broth, lemon juice, and capers.
Thicken the Sauce: Bring to a simmer and cook for 3-4 minutes. Stir in remaining butter.
Return Chicken to the Pan: Place chicken back in the skillet, spoon sauce over the top, and warm through.
Garnish: Sprinkle with fresh parsley before serving.
Prep Time:10 minutes
Cook Time:20 minutes
Category:Main Course
Cuisine:Italian
Nutrition
Calories:350 calories
Sugar:1g
Fat:18g
Saturated Fat:18g
Carbohydrates:20g
Fiber:1g
Protein:28g
Keywords: Chicken Piccata, Lemon Sauce, Italian Recipe, Easy Dinner
