Delicious and Tangy Chicken Piccata Recipe

This Chicken Piccata recipe is a classic Italian dish featuring tender, juicy chicken cutlets smothered in a tangy, lemony sauce. It's a quick and easy recipe that is perfect for a weeknight dinner or for entertaining guests. The combination of flavors from the fresh lemon juice, capers, and white wine creates a mouthwatering dish that is sure to impress. Serve the chicken piccata with pasta or mashed potatoes and a side of steamed vegetables for a complete meal.

Ingredients

• 4 boneless, skinless chicken breast halves
• Salt and pepper, to taste
• All-purpose flour, for dredging
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup dry white wine
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Place each chicken breast half between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides of the chicken with salt and pepper.
2. Dredge the chicken in flour, shaking off any excess.
3. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
4. Add the chicken to the skillet and cook until browned, about 3 minutes per side. Transfer the chicken to a plate.
5. In the same skillet, add the chicken broth, lemon juice, and white wine. Bring to a boil, scraping up any browned bits from the bottom of the pan.
6. Cook for 2 minutes, or until the liquid has reduced slightly.
7. Stir in the capers and remaining 2 tablespoons of butter until melted and well combined.
8. Return the chicken to the skillet and cook for an additional 2 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Serve the chicken piccata hot, garnished with chopped fresh parsley.
10. Enjoy!

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