Chicken Piccata

Instructions

Step 1 Slice each chicken breast in half horizontally to create thin cutlets, then season both sides with salt and black pepper. /n
Step 2 Lightly dredge each piece in flour, shaking off any excess. /n
Step 3 Heat olive oil in a large skillet over medium-high heat and cook the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside. /n
Step 4 Reduce heat to medium and add 1 tablespoon butter and minced garlic to the skillet, sautéing for about 30 seconds until fragrant. /n
Step 5 Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the pan. /n
Step 6 Add chicken broth, lemon juice, and capers, then let the sauce simmer for 4–5 minutes until slightly reduced. /n
Step 7 Stir in the remaining butter until melted and the sauce becomes glossy. /n
Step 8 Return the chicken to the skillet and spoon the sauce over the top, simmering for 2–3 minutes to absorb the flavors. /n
Step 9 Garnish with chopped parsley and lemon slices before serving.

Storage and Reheating Tips

Store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to maintain the sauce consistency. Avoid overheating to keep the chicken tender. Freezing is not recommended, as the lemon butter sauce may separate upon thawing.