Dinner · 25 min · italian

Chicken Piccata

Ingredients

• 1.5 lb Chicken breast
• 1/4 cup Flour
• 3 tbsp Butter
• 2 Lemon
• 2 tbsp Capers
• 1/2 cup Chicken broth
• 2 tbsp Parsley

Steps

1. Pat the chicken breasts completely dry with paper towels — dry chicken sears instead of steaming, which is the secret to a golden crust.
2. Pound each breast to an even 1/2-inch thickness using a rolling pin or the bottom of a heavy pan; this helps them cook at the same rate.
3. Season with salt and pepper, then dredge lightly in the flour, shaking off every bit of excess.
4. Melt 2 tablespoons of butter in a large skillet over medium-high heat until it foams and just starts to smell nutty.
5. Sear the chicken 4 minutes per side until deep golden; transfer to a warm plate.
6. Pour in the broth and the juice of both lemons, scraping up the browned bits — that is where the flavor lives.
7. Stir in the capers and simmer 3 minutes until the sauce reduces slightly and coats a spoon.
8. Return the chicken to the pan, swirl in the last tablespoon of butter, and shower with parsley before serving.

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