A delightful twist on the classic Chicken Piccata, this recipe offers a rich and tangy flavor profile with a buttery finish.
Season the chicken cutlets with salt and pepper, then lightly coat them with flour.
Ensure the chicken is evenly coated with flour for a consistent crust.
Heat a sauté pan over medium-high heat with a drizzle of oil. Sear the chicken cutlets for 3 minutes on each side until golden brown. Remove and set aside.
Avoid overcrowding the pan to ensure even cooking.
In the same pan, add the garlic and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half.
Use a whisk to incorporate the wine and enhance the sauce's flavor.
Add the chicken broth, lemon juice, and capers to the pan. Stir to combine.
Taste the sauce and adjust seasoning if necessary.
Return the chicken cutlets to the pan and simmer for 2 minutes on each side.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Add the butter and swirl the pan until melted and incorporated into the sauce.
Swirling the pan helps emulsify the butter into the sauce.
Transfer the chicken to a serving platter, pour the sauce over, and garnish with lemon slices and parsley.
Serve immediately for the best flavor and presentation.
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