Arica's Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup white wine
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons capers
• Chopped fresh parsley, for garnish

Directions

1. In a shallow dish, combine the flour, salt, and pepper.
2. Dredge the chicken breasts in the flour mixture, coating both sides.
3. In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. Add the butter to the skillet and melt. Add the garlic and cook for 1-2 minutes until fragrant.
6. Add the white wine, lemon juice, and capers and stir to combine. Simmer for 3-4 minutes, or until the sauce has reduced and thickened.
7. Return the chicken to the skillet and simmer for 2-3 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Garnish with fresh parsley and serve.

Interesting Facts

• Piccata is an Italian-style dish that features thin slices of meat or seafood cooked in a light lemon sauce.
• The dish originated in the city of Sicily and is now popular worldwide.
• Capers are the edible flower buds of the caper bush and have a tangy flavor.
• The lemon sauce in this dish is made with butter, white wine, capers, and a touch of garlic.