Chicken Piccata:

Ingredients:

 4 boneless, skinless chicken breasts

 Salt and black pepper, to taste
 1/2 cup all-purpose flour, for dredging
 4 tablespoons unsalted butter, divided
 2 tablespoons olive oil
 1/2 cup chicken broth
 1/4 cup fresh lemon juice (about 2 lemons)
 1/4 cup capers, drained
 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Prepare the Chicken: Place each chicken breast between two sheets of plastic
wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch
thick. Season both sides of the chicken breasts with salt and black pepper.
2. Dredge the Chicken: Place the flour in a shallow dish. Dredge each chicken
breast in the flour, shaking off any excess.
3. Cook the Chicken: In a large skillet, heat 2 tablespoons of butter and olive oil
over medium-high heat. Once hot, add the chicken breasts to the skillet and
cook for about 3-4 minutes per side, or until golden brown and cooked
through. Remove the chicken from the skillet and transfer to a plate. Cover
with foil to keep warm.
4. Make the Sauce: In the same skillet, add the chicken broth and lemon juice,
scraping up any browned bits from the bottom of the pan. Bring the mixture
to a simmer and let it cook for about 2-3 minutes to reduce slightly.
5. Finish the Sauce: Stir in the remaining 2 tablespoons of butter and the
drained capers. Cook for another 1-2 minutes, or until the sauce has thickened
slightly and the butter has melted.
6. Serve: Return the cooked chicken breasts to the skillet, turning them to coat
in the sauce. Let them heat through for about 1-2 minutes.
7. Garnish: Garnish the Chicken Piccata with chopped fresh parsley just before
serving.
8. Enjoy: Serve the Chicken Piccata hot, with your choice of side dishes such as
pasta, rice, or vegetables.

This Chicken Piccata recipe offers a perfect balance of tangy lemon, briny capers, and
savory chicken, all brought together in a delicious pan sauce. Enjoy this classic Italian
dish for a flavorful and elegant meal!