Chicken Piccata Recipe

Begin by butterflying each chicken breast horizontally, creating two thinner pieces. Place them between sheets of plastic wrap and gently pound to an even 1/4-inch thickness. Season both sides generously with salt and freshly ground black pepper.

Spread flour on a shallow plate and lightly dredge each piece of chicken, shaking off excess. In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat until the butter is melted and foaming.

Add the chicken pieces without crowding the pan (work in batches if necessary) and cook until golden brown, about 3 minutes per side. Transfer to a warm plate.

In the same pan, add lemon juice, chicken broth, and capers. Bring to a boil, scraping up the browned bits from the bottom of the pan. Reduce heat and simmer until the liquid is slightly reduced, about 5 minutes.

Whisk in the remaining tablespoon of butter for a silkier sauce texture.

Return the chicken to the pan, nestling it into the sauce. Simmer for 2 minutes to reheat the chicken and allow it to absorb the flavors.

Sprinkle with fresh parsley and arrange lemon slices on top before serving.