A delightful twist on the classic chicken piccata, this recipe features tender chicken in a rich lemon butter sauce with capers.
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tenderness.
Season both sides of the chicken with salt and pepper.
Season generously for enhanced flavor.
Dredge the chicken in the flour, shaking off any excess.
Ensure an even coating for a light crust.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Use a large skillet to avoid overcrowding.
Cook the chicken in the skillet until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove and set aside.
Cook in batches if necessary to maintain even heat.
In the same skillet, add the white wine and lemon juice, scraping up any browned bits from the bottom.
This step adds depth to the sauce.
Whisk in the remaining butter and capers, cooking until the sauce thickens slightly.
Whisk continuously for a smooth sauce.
Return the chicken to the skillet, spooning the sauce over the top to coat.
Let the chicken absorb some of the sauce for added flavor.
Transfer the chicken to a serving platter and garnish with fresh parsley.
Serve immediately for the best taste and texture.
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