A delightful twist on the classic chicken piccata, featuring a vibrant lemon herb sauce.
Prepare the chicken by pounding it to an even thickness.
Pounding the chicken ensures even cooking and tenderness.
Season the chicken with salt and pepper.
Seasoning before cooking enhances the flavor.
Dredge the chicken in flour, shaking off the excess.
A light coating of flour helps achieve a golden crust.
Heat olive oil in a pan and cook the chicken until golden on both sides.
Cook in batches if necessary to avoid overcrowding the pan.
Remove the chicken and prepare the sauce by deglazing the pan with white wine.
Scrape the pan to incorporate all the flavorful bits into the sauce.
Add butter, lemon juice, and parsley to the sauce, stirring to combine.
Swirl the butter in off the heat for a silky sauce.
Serve the chicken topped with the sauce and garnish with extra parsley.
Serve immediately for the best flavor and texture.
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