Italian Chicken Piccata

A classic Italian dish featuring tender chicken breasts sautéed and finished in a bright lemon-caper sauce. Perfectly balanced flavors of citrus and briny capers make this dish a delightful main course.

Steps

1. Flatten the chicken breast to an even thickness of about 1/2 inch. Season both sides with salt and pepper. 2. Lightly dredge the chicken in flour, shaking off any excess. 3. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 3-4 minutes per side until golden and cooked through. Remove chicken and set aside. 4. Reduce heat to medium, add butter to the pan and let it melt. 5. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the pan. 6. Stir in capers and let the sauce simmer for 2 minutes to slightly thicken. 7. Return the chicken to the pan and coat with the sauce. Cook for 1 more minute. 8. Garnish with chopped parsley and serve immediately.

1 boneless, skinless chicken breast (about 150g) Salt and freshly ground black pepper 2 tablespoons all-purpose flour 1 tablespoon olive oil 1 tablespoon unsalted butter 1/4 cup dry white wine or chicken broth 2 tablespoons fresh lemon juice 1 tablespoon capers, drained Fresh parsley, chopped (for garnish)