Chicken Piccata with Capers

Recipe View 5 mins Prepare the Chicken: Place each chicken breast between two sheets of heavy-duty plastic wrap. Using a meat mallet or heavy skillet, pound the breasts to an even 1/2-inch thickness. (5 minutes)

Recipe View 5 mins Dredge the Chicken: Spread the flour in a wide, shallow dish. Season with salt and pepper. Press each chicken breast into the flour, ensuring it is completely coated on both sides. Shake off any excess flour. (5 minutes)

Recipe View 15 mins Cook the Chicken: In a large skillet, melt the butter with the olive oil over medium-high heat. Once the butter is melted and the pan is hot, carefully place the floured chicken breasts into the skillet, being careful not to overcrowd the pan. Cook for 3 to 5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and transfer it to a serving platter. Cover loosely with foil to keep warm. (10-15 minutes)

Recipe View 5 mins Make the Sauce: Pour the white wine, lemon juice, capers, and minced garlic into the same skillet. Bring the mixture to a boil over medium-high heat, scraping up any browned bits from the bottom of the pan. Cook for about 2 minutes, or until the sauce has slightly reduced and thickened. Season with salt and pepper to taste. (5 minutes)

Recipe View 2 mins Serve: Drizzle the lemon-caper sauce generously over the chicken breasts. Garnish with fresh parsley. Serve immediately. (2 minutes)