Chicken Picatta

Savor tender chicken breasts in a zesty lemon-butter sauce, topped with capers and fresh parsley.

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup butter
• 1/2 cup chicken broth
• 1/4 cup lemon juice, freshly squeezed
• 1/4 cup capers, drained
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pound the chicken breasts to even thickness using a meat mallet.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in this mixture.
3. Heat olive oil in a 9-inch skillet over medium heat. Cook chicken until golden brown, about 4 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. To the same skillet, add butter, chicken broth, lemon juice, and capers. Stir to combine.
6. Bring the sauce to a simmer and cook for about 5 minutes until slightly thickened.
7. Return the chicken to the skillet and simmer for another 5 minutes, spooning sauce over the chicken.
8. Garnish with fresh parsley before serving.

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