Ingredients

Method

Season the chicken breasts with salt and black pepper. Dredge them in flour, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Deglaze the skillet with the white wine, scraping up any browned bits. Cook for 1-2 minutes until the wine has reduced by half.

Add the chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 2-3 minutes.

Stir in the butter until melted and the sauce is slightly thickened. Add the chopped parsley and season the sauce with salt and black pepper to taste.

Return the chicken to the skillet, spooning the sauce over the cutlets. Cook for an additional 1-2 minutes to heat the chicken through.

Serve the Chicken Piccata immediately with the lemon-caper sauce, over pasta or with crusty bread.