Chicken Piccata

Ingredients

• •2 boneless, skinless chicken breasts
• •1/2 cup all-purpose flour
• •1 tsp salt
• •1/2 tsp black pepper
• •3 tbsp olive oil
• •4 tbsp unsalted butter
• •1/2 cup chicken broth
• •1/4 cup fresh lemon juice
• •1/4 cup capers, drained
• •1 tbsp fresh parsley, chopped
• •2 cups cooked rice, for serving
• •Lemon slices, for garnish (optional)

Instructions

1. 1

   Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.

2. 2

   In a shallow dish, combine flour, salt, and black pepper. Dredge each chicken breast in the flour mixture and shake off excess flour.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until golden brown. Remove chicken from the skillet and set aside.

4. 4

   In the same skillet, add 4 tablespoons of butter, chicken broth, lemon juice, and capers. Stir to combine and bring the mixture to a simmer.

5. 5

   Return the chicken to the skillet and cook for an additional 5 minutes, occasionally spooning sauce over the chicken, until cooked through.

6. 6

   Remove the skillet from heat and sprinkle chopped parsley over the chicken. Serve the chicken with the sauce over cooked rice, optionally garnished with lemon slices.